Home » Paleo Friendly » Wholesome Breakfast Muffins

Wholesome Breakfast Muffins

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these healthy muffins!

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these!

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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

I typically publish new recipes every week. Want to get them in your inbox? SUBSCRIBE!

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.

muffin batter

Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins and pecans.

muffin ingredients in a mixing bowl

Scoop the batter into your prepared pan.

muffins in the 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.

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these!

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.

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these!

Have you tried this recipe? Please rate this recipe below in the recipe card! & Don’t forget to save it on Pinterest!

Yield: 13 - 14 standard muffins

Wholesome Breakfast Muffins

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these!

Delicious Breakfast Muffins with carrot, zucchini, raisins and pecans. You will love starting your day with one of these!

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes

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

  1. To begin, preheat your oven to 350 degrees.
  2. Line a standard muffin pan with paper liners and set it aside for now.
  3. 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.
  4. In a mixing bowl, whisk your eggs until they are light and fluffy.
  5. Whisk in the vanilla and syrup.
  6. Add your dry ingredients to the egg mixture. (Don’t forget to sift the dry ingredients.) Whisk these together until they are smooth.
  7. Stir in all of the lovely ingredients that make these muffins so tasty….the shredded carrots, zucchini, pumpkin seeds, coconut, raisins and pecans.
  8. Scoop the batter into your prepared pan.
  9. Bake the muffins for 25-30 minutes or until the centers are set and the tops spring back when touched.
  10. Transfer the muffins to a cooling rack and cool completely.The cooled breakfast muffins should be stored in an airtight container in your refrigerator.
  11. Enjoy!

Nutrition Information:

Yield:

14

Serving Size:

1

Amount Per Serving: Calories: 151Total Fat: 9gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 80mgSodium: 95mgCarbohydrates: 13gFiber: 2gSugar: 8gProtein: 6g

This data was estimated and provided by Nutritionix. Accuracy not guaranteed.

Did you make this recipe?

I would love for you to share it on Instagram and tag @wholesome_skillet (Don't forget to rate it above!)

This recipe was shared in Meal Plan Monday.

2 thoughts on “Wholesome Breakfast Muffins”

    • 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.

Comments are closed.