Breakfast Muffins

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Breakfast Muffins


● ½ cup - Almond Flour● ⅓ cup - Coconut Flour● 1 tsp - Cinnamon● ½ tsp - Baking Soda● ⅛ tsp - Ground Cloves● ¼ tsp - Ground Ginger● Pinch of Sea Salt● 6 Eggs (Available at Lifepointe Chiropractic and Wellness Center)● 2 tsp - Pure Vanilla Extract● ⅓ cup - Pure Maple Syrup (Available at Lifepointe Chiropractic and Wellness Center)● 1 cup - Finely Shredded Carrots● 1 cup - Finely Shredded Zucchini● ½ cup - Finely Shredded Unsweetened Coconut● ¼ cup - Chopped Raw Walnuts● ⅓ cup - Dried Cherries● ¼ cup - Raw Chopped Almonds

1. Preheat the oven to 350 degrees. In a small bowl, mix together the dry ingredients. In a medium bowl, whisk eggs until light and frothy. Add vanilla and maple syrup and whisk to combine.

2. Add the dry ingredients to the egg mixture and blend well. Stir in the carrots, zucchini, coconut, walnuts, dried cherries, and pumpkin seeds until incorporated. Line a 12-cup muffin tin with paper liners, and divide the batter among them. Bake the muffins for 25-30 minutes or until they are browned, and the centers spring back to the touch. Let cool for 10 minutes, then remove muffins and let cool completely on a wire rack.

3. Store in an airtight container in the fridge, or freeze for later use. These are great for on-the-go!