Who doesn’t love a hearty muffin in the fall for breakfast? This recipe comes straight from my Momma’s kitchen and is my daughter’s favorite. Personally, I love to freeze these, then grab when I need a quick breakfast and smother it with almond butter. Feel free to add or subtract ingredients that you like; you can’t mess these up!
Ingredients:
2 Tbl. coconut oil
2 c. gluten-free flour blend
2 tsp. Baking soda
1 Tbl. ground cinnamon
½ c. ground flaxseed
½ c. unsweetened shredded coconut
½ c. sugar (I use coconut sugar or maple syrup)
Salt
1 ½ c. grated zucchini or carrot
2 individual-sized applesauce
½ c. dried cranberries
½ c. chopped raw walnuts
¾ c. unsweetened coconut milk
½ c. orange juice
2 tsp. Apple cider vinegar
Method:
Preheat the oven to 400 degrees. Coat muffin tin with cooking spray or use paper cups.
Stir together the flour, baking soda, cinnamon, flaxseed, coconut, sugar, and salt to taste. Add the zucchini or carrots, cranberries, and walnuts.
Stir in milk, orange juice, coconut oil, applesauce, and vinegar. Place about ½ c. mixture in each muffin well.
Bake for 20-25 minutes.
Cool about 10 minutes before removing from the muffin pan.
