Nutrient-Packed Morning Muffins
Start your day with these nutrient-packed muffins loaded with wholesome ingredients like almond flour, coconut, and a variety of veggies. Perfect for a satisfying breakfast on-the-go or a healthy snack, these muffins are brimming with flavor and nutrition. High in fiber and packed with essential vitamins, they cater to various dietary preferences while providing sustained energy throughout the day.
12
Servings
147
Calories
16
Ingredients
Ingredients
almond flour
1/2 cup (none)
coconut flour
1/3 cup (sifted)
cinnamon
1 teaspoon (none)
baking soda
1/2 teaspoon (none)
ground cloves
1/8 teaspoon (none)
ground ginger
1/4 teaspoon (none)
sea salt
1 pinch (none)
eggs
6 (beaten)
vanilla extract
2 teaspoons (none)
maple syrup
1/3 cup (none)
carrot
1 cup (finely shredded)
zucchini
1 cup (finely shredded)
unsweetened coconut
1/2 cup (finely shredded)
raw walnuts
1/4 cup (chopped)
raisins
1/3 cup (none)
raw pumpkin seeds
1/4 cup (none)
Instructions
1
Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
2
In a large bowl, combine the almond flour, coconut flour, cinnamon, baking soda, ground cloves, ground ginger, and sea salt. Mix well to distribute the spices evenly.
3
In a separate bowl, whisk the eggs until smooth, then blend in the vanilla extract and maple syrup.
4
Add the dry ingredients to the egg mixture, stirring until just combined. Avoid overmixing to ensure a fluffy texture.
5
Gently fold in the shredded carrot, zucchini, finely shredded coconut, chopped walnuts, raisins, and pumpkin seeds until evenly distributed throughout the batter.
6
Spoon the batter evenly into the prepared muffin cups, filling them about 2/3 full.
7
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8
Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
9
Enjoy immediately or store in an airtight container. You can also freeze them for up to 3 months for a quick, healthy breakfast option.
Nutrition Information
8g
Fat
15g
Carbs
6g
Protein
2g
Fiber
Frequently Asked Questions
Frequently Asked Questions
What are Nutrient-Packed Morning Muffins?
Nutrient-Packed Morning Muffins are a wholesome breakfast or snack option made with almond flour, coconut, carrots, and zucchini, designed to provide sustained energy throughout the day.
Are these muffins gluten-free?
Yes, these muffins are naturally gluten-free as they use almond flour and coconut flour instead of wheat-based flour.
How many calories are in one muffin?
Each muffin contains approximately 147 calories.
What vegetables are used in this recipe?
This recipe includes one cup of finely shredded carrots and one cup of finely shredded zucchini.
How much protein is in each muffin?
Each serving provides 6 grams of protein.
Can I freeze these muffins?
Yes, you can freeze these muffins in an airtight container for up to 3 months for a quick and healthy breakfast option.
What is the baking temperature for this recipe?
The oven should be preheated to 350°F (175°C) before baking.
How long do the muffins need to bake?
Bake the muffins for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
What sweetener is used in these muffins?
These muffins are sweetened with 1/3 cup of maple syrup.
How many muffins does this recipe make?
This recipe is designed to make 12 individual muffins.
Are these muffins high in fiber?
Yes, they are described as fiber-rich, containing 2g of fiber per serving from ingredients like coconut flour, seeds, and vegetables.
What spices are included in the recipe?
The spice blend consists of cinnamon, ground cloves, and ground ginger.
Do these muffins contain nuts?
Yes, the recipe calls for almond flour and 1/4 cup of chopped raw walnuts.
What kind of seeds are in the recipe?
The recipe includes 1/4 cup of raw pumpkin seeds for extra nutrition and texture.
How should I prepare the zucchini and carrots?
The zucchini and carrots should be finely shredded before being added to the batter.
What is the fat content per serving?
Each muffin contains 8 grams of fat.
How many eggs are required for this recipe?
This recipe requires 6 beaten eggs, which helps provide structure and protein.
Can I store these in an airtight container?
Yes, once cooled completely on a wire rack, store them in an airtight container to maintain freshness.
How long should I let them cool in the pan?
Allow the muffins to cool in the muffin tin for 10 minutes before moving them to a wire rack.
What are the total carbohydrates per muffin?
There are 15 grams of carbohydrates per serving.
Is there any salt in this recipe?
Yes, the recipe includes a pinch of sea salt to enhance the flavors.
Do I need to sift the coconut flour?
The recipe recommends using 1/3 cup of sifted coconut flour for the best texture.
Can I use these for meal prep?
Absolutely! These are perfect for meal prep as they can be made in advance and frozen.
What type of coconut is used?
The recipe uses both coconut flour and 1/2 cup of finely shredded unsweetened coconut.
Are there raisins in these muffins?
Yes, 1/3 cup of raisins is folded into the batter for a hint of natural sweetness.
How much vanilla extract is needed?
The recipe calls for 2 teaspoons of vanilla extract.
What is the primary flour used?
The main base consists of 1/2 cup almond flour combined with coconut flour.
How full should I fill the muffin cups?
Fill the prepared muffin cups about 2/3 full with the batter.
Is this recipe suitable for a low-carb diet?
Yes, these are tagged as low-carb muffins, utilizing grain-free flours and vegetables.
What is the recommended leavening agent?
The recipe uses 1/2 teaspoon of baking soda as the leavening agent.