Loaded Breakfast Muffins (gluten-free and paleo)
Try this Loaded Breakfast Muffins (gluten-free and paleo) recipe, or contribute your own.
Try this Loaded Breakfast Muffins (gluten-free and paleo) recipe, or contribute your own.
- 3 eggs
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup applesauce
- 1 tsp baking soda
- 1/2 cup maple syrup
- 1/2 cup sunflower seeds
- 1 tsp cinnamon powder
- 1/2 cup pumpkin seeds
- 1 cups almond flour (i use this blanched brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (i use this brand)
- 1/2 cup unsweetened coconut shreds (like this)
- 2 tbsp chia seeds (i use this brand)
- 2 tbsp hemp seeds (i use this brand)
- 1 cup grated carrot
- 1 cup apple diced into 1/4 inch cubesâ (peeled and cored)
- 1/2 cup raisins soaked in water for 5 minutes and drained
- 1/2 cup butter ghee, or coconut oil, melted
- 1/2 tsp apple cider vinegar (i use this raw brand)
- Carbohydrate 13.8604847301535 g
- Cholesterol 62.2312500259112 mg
- Fat 28.8318219563328 g
- Fiber 1.5877514219614 g
- Protein 4.1185745847117 g
- Saturated Fat 15.4819144510327 g
- Serving Size 1 1 large muffin (101g)
- Sodium 204.64556951566 mg
- Sugar 12.2727333081921 g
- Trans Fat 2.08305352856929 g
- Calories 319 calories
Step-by-step
- Preheat oven to 350°F.
- Line a muffin tin with 12 muffin papers.
- Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon, and salt in a large bowl.
- Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds.
- Fold in grated carrots, chopped apples, and raisins.
- In another bowl, whisk together eggs, applesauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar.
- Pour wet into dry and mix until well incorporated.
- Using a 1/4 cup scoop, divide batter among 12 muffin cups. They will be almost full.
- Bake for 25-27 minutes, until golden and done in center.
My Go-To Gluten-Free and Paleo Breakfast Muffins
As a busy working mom, time is my most precious commodity. Between juggling work deadlines, school runs, and keeping a somewhat clean house, the last thing I need is a complicated breakfast routine. That’s why these Loaded Breakfast Muffins have become my absolute lifesaver. They're not only incredibly delicious and satisfying, but they're also incredibly easy to make ahead of time, making mornings a breeze. I can whip up a batch on the weekend, and then grab a muffin on my way out the door each morning – fueling me up for the day ahead. The best part? They are completely gluten-free and paleo-friendly, so I don't have to feel guilty about indulging in their delightful taste.
I’ve tried countless breakfast muffin recipes, and this one is by far my favorite. The combination of the almond flour, the subtly sweet maple syrup, and the delightful crunch of the seeds and fruits is simply unparalleled. It’s the perfect balance of sweet and savory, moist and chewy, making it a hearty and satisfying breakfast that keeps me full until lunchtime. What really sets this recipe apart though, is its adaptability. Feel free to experiment with the mix-ins! I often swap out the raisins for dried cranberries or blueberries, depending on what I have on hand. Sometimes I'll add a handful of chopped pecans for an extra layer of nutty flavor. The possibilities are endless!
Beyond the convenience, these muffins are remarkably nutritious. Packed with protein from the eggs and seeds, healthy fats from the coconut oil and seeds, and fiber from the fruits and vegetables, they provide sustained energy without the sugar crash that often accompanies other breakfast options. They’re also naturally gluten-free and paleo, so they fit perfectly into my lifestyle choices. This recipe is a regular in my kitchen, not just because of its taste and convenience, but because it allows me to start my day feeling energized, nourished, and ready to take on anything.
One of the aspects I love most about this recipe is how versatile it is. I often double the recipe to make a larger batch, portioning them out into individual freezer bags for those mornings when I'm really pressed for time. The freezer-to-oven transition is seamless, meaning that I can have a warm, delicious breakfast in minutes. It is such a time-saver during busy periods! Honestly, these muffins are perfect for everyone; Whether you're a busy professional, a stay-at-home parent, or simply someone who appreciates a healthy and delicious breakfast, these muffins are a must-try.
The preparation itself is incredibly straightforward. There's no need for any fancy equipment or complicated techniques. Simply whisk together the dry ingredients, combine the wet ingredients separately, then gently fold them together. Scooping the batter into the muffin tins is quick and easy, and the baking time is relatively short. The result is a batch of golden-brown, perfectly baked muffins, brimming with flavour and texture. The recipe is extremely forgiving. Even if your measurements aren't exact, the end result will still be delicious. It's truly a testament to its simplicity and effectiveness.
My kids, even the picky eaters, absolutely adore these muffins. It’s a fantastic way to sneak in some extra fruits and vegetables into their diet. They are so delicious that they often don’t even realize how healthy they are! This is a win-win situation for parents everywhere. The recipe is not only incredibly simple but also extremely customizable. I often change up the mix-ins depending on what's in season or what my family is craving. The possibilities are endless!
So, whether you're a seasoned baker or a complete beginner, I highly recommend giving these Loaded Breakfast Muffins a try. They're a delicious, convenient, and healthy way to start your day, guaranteed to become a new family favorite. Trust me; these muffins will quickly become a staple in your breakfast routine – just like they have in mine. The secret? It’s the perfect balance of sweet and savory, and the delightful crunch of the seeds and nuts add an extra layer of deliciousness that will make you crave these muffins again and again.
Beyond the delicious taste and convenience, these muffins offer a sense of satisfaction that goes beyond just a quick breakfast. Knowing that I'm fueling my body with healthy, wholesome ingredients makes a difference. It's a small act of self-care, a mindful moment amidst the chaos of everyday life. And that, in itself, is priceless. These muffins have become a symbol of simple joys and delicious starts to my day; they’re more than just a breakfast – they’re a little piece of happiness baked into every bite.
