Morning Glory Muffins

This muffin is Paleo and gluten-free and is a great option for on-the-go breakfasts. I like to keep a batch of these in the freezer at all times.

Prep:
10
minutes
Cook:
30
minutes
TOtal:
40
minutes

Ingredients

  • 1 C almond flour
  • 3/4 C cassava flour
  • 1/4 C coconut flour
  • 3/4 C coconut sugar
  • 1 T baking powder
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp sea salt
  • 3/4 C unsweetened applesauce
  • 1 egg, whisked
  • 1/2 C ghee, melted
  • 1 T vanilla extract
  • 1 apple- peeled, cored, and shredded
  • 2 C carrots, grated (about 3 medium)
  • 1/2 C raisins
  • 1/2 C unsweetened shredded coconut
  • 1/2 C pecans, chopped

‍

Instructions

  1. Preheat the oven to 375 degrees. Line two muffin tins with paper liners. In a large bowl add the coconut flour, almond flour, cassava flour, coconut sugar, baking soda, baking powder, cinnamon, ginger, and sea salt. Whisk the ingredients until they are fully combined.
  2. Add in the applesauce, ghee, egg, and vanilla. Whisk the mixture until it is wet and incorporated. Fold in the carrots, shredded apple, raisins, coconut flakes, and pecans.
  3. Use a spring-loaded ice cream scoop to disperse the batter into the muffin tins. You will want a full scoop per muffin. The muffin liners should be over 3/4 full.
  4. Place in the oven and bake for 25-30 minutes. To check if the muffins are done, place a toothpick in the center of a muffin and it should come out clean.