Description
The muffin that has it all - packed with all your favorites like apples, coconut, carrots, cranberries, and more. These muffins are loaded with flavor and make the perfect breakfast on-the-go, snack, or afternoon treat!
Ingredients
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1 1/2 cup cassava flour
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1 tsp baking powder
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1/2 tsp baking soda
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1/2 tsp cinnamon
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1/2 tsp ginger
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3 eggs
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1/4 cup maple syrup
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1/4 cup coconut oil
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1 13-oz can full fat coconut milk
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1 apple (diced)
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1/2 cup pecans (pieces or chopped)
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1 Tbsp orange juice
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1 Tbsp orange zest
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1/2 cup cranberries
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3/4 cup carrots (grated)
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1/2 cup coconut flakes
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1/2 cup pumpkin seeds
Instructions
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Preheat oven to 350 F
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In a bowl, whisk together the cassava flour, baking soda, baking powder, cinnamon, and ginger and set aside
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In a separate large bowl, beat together the eggs, maple syrup, coconut oil, and coconut milk until thoroughly mixed
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Fold in the diced apple, chopped pecans, orange juice, orange zest, cranberries, grated carrots, coconut flakes, and pumpkin seeds
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Slowly fold the flour mixture into the mixture with the eggs until there are no flour lumps
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Line a muffin tin with liners or grease with coconut oil and fill each muffin spot about 3/4 of the way full with batter (optional - top with extra cranberries and pumpkin seeds on top)
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Bake for 15 - 20 minutes until the edges are brown and the center is set (you can insert a toothpick into the middle and if it comes out clean it’s done)
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Let cool then store in an airtight container for up to a week in the fridge or freeze them for pu to a month and heat when you’d like to enjoy!
- Prep Time: 10
- Cook Time: 20
- Category: Muffins
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 267
- Fat: 20
- Carbohydrates: 28
- Protein: 7
Keywords: Morning Glory Muffins, Healthy Muffins, Paleo, Gluten-free