Breakfast Muffins

Breakfast Muffins

These breakfast muffins are even better served with some almond butter and a bowl of fruit, they also make a great afternoon powersnack!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Course Breakfast, Snack
Servings 12 muffins

Ingredients
  

  • 1 cup brown rice flour
  • 1/2 cup oats
  • 2 teaspoons baking powder
  • 2 teaspoons cinnamon Ceylon is best for blood sugar!
  • 1/2 teaspoon sea salt
  • 2 medium pastured eggs
  • 1 cup unsweetened applesauce
  • 1/4 cup maple syrup or raw honey
  • 2 teaspoons vanilla extract
  • 1/2 cup melted coconut oil
  • 2 cups shredded carrots
  • 1/3 cup chopped nuts optional

Instructions
 

  • Preheat oven to 350F degrees. Line a muffin tin with with paper muffin cups.
  • In a large bowl combine flour, oats, baking powder, cinnamon, and sea salt. In a separate bowl, combine coconut oil, eggs, applesauce, maple syrup (or honey) and vanilla. Add the dry mixture to the wet and combine, don't overmix. Fold in carrots and nuts (if using).
  • Fill muffin cups to the top. Bake for 30-35 minutes.
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