Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins!
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Muffins have always been one of my favorite baked goods to make. They are simple and can be made in such a great variety of flavors, from light Lemon Coconut Muffins to rich Chocolate Muffins.
To make these muffins you will need:
- carrots
- zucchini
- pecans
- shredded coconut
- pumpkin seeds
- raisins
- eggs
- almond flour
- coconut flour
- baking soda
- salt
- cinnamon
- ginger
- vanilla extract
- maple syrup
- mixing bowl
- whisk
- sifter or fine mesh sieve
- standard muffin pan
- muffin cup liners
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To begin, preheat your oven to 350 degrees.
Line a standard muffin pan with paper liners and set it aside for now.
You’ll combine your dry ingredients – the flours, spices, baking soda and salt in a bowl. These will need to be sifted. You can do it now, or you can do it when you add the dry and wet ingredients together.
In a mixing bowl, whisk your eggs until they are light and fluffy.
Whisk in the vanilla and syrup.
Add your dry ingredients to the egg mixture. (Don’t forget to sift the dry ingredients.) Whisk these together until they are smooth.
Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins and pecans.
Scoop the batter into your prepared pan.
Bake the muffins for 25-30 minutes or until the centers are set and the tops spring back when touched.
Transfer the muffins to a cooling rack and cool completely.
The cooled breakfast muffins should be stored in an airtight container in your refrigerator.
You’ll love having one of these muffins with a mug of morning coffee, or and afternoon tea.
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Wholesome Breakfast Muffins
Ingredients
- 1/2 c almond flour
- 1/3 c coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- pinch of salt
- 6 eggs
- 1/3 c real maple syrup
- 1 tsp vanilla extract
- 1 c shredded carrots
- 1 c shredded zucchini
- 1/2 c finely shredded - unsweetened coconut
- 1/3 c raisins
- 1/4 c chopped pecans
- 1/4 c pepitas - shelled pumpkin seeds
Instructions
- To begin, preheat your oven to 350 degrees.
- Line a standard muffin pan with paper liners and set it aside for now.
- You’ll combine your dry ingredients – the flours, spices, baking soda and salt in a bowl. These will need to be sifted. You can do it now, or you can do it when you add the dry and wet ingredients together.
- In a mixing bowl, whisk your eggs until they are light and fluffy.
- Whisk in the vanilla and syrup.
- Add your dry ingredients to the egg mixture. (Don’t forget to sift the dry ingredients.) Whisk these together until they are smooth.
- Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins and pecans.
- Scoop the batter into your prepared pan.
- Bake the muffins for 25-30 minutes or until the centers are set and the tops spring back when touched.
- Transfer the muffins to a cooling rack and cool completely.The cooled breakfast muffins should be stored in an airtight container in your refrigerator.
- Enjoy!
Nutrition
NOTE: All nutritional information is autogenerated and estimated, exactness is not guaranteed.
This recipe was shared in Meal Plan Monday.
Can you substitute flour for almond and coconut flour if so how much?
You could, but you would need to experiment with it, as it would require a change in liquids as well. Coconut flour is extremely absorbent, much more so than almond flour.