Gluten-free Morning Sunshine Muffins

Gluten-free Morning Sunshine Muffins

Healthy gluten-free almond flour muffins made with apples, carrots, raisins and walnuts. These moist breakfast Sunshine Muffins are sweetened with maple syrup. They're grain-free, dairy-free and refined sugar-free!

Course Breads and Muffins

Cuisine American

Prep Time 20

Cook Time 22

Total Time 42

Servings

Calories 288kcal

Author Elaine

Ingredients

2 cups almond flour, finely ground
½ cup tapioca flour
2 teaspoon ground cinnamon
1 teaspoon sea salt
2 teaspoon baking powder, gluten-free
1 teaspoon baking soda
1 ½ cups carrots, grated
1 cup apple, grated
2 teaspoon lemon juice
½ cup raisins
½ cup walnuts, finely chopped
2 large eggs, at room temperature
⅓ cup coconut oil, melted and cooled or other light oil, like avocado or grapeseed oil
2 teaspoon pure vanilla extract
½ cup pure maple syrup

Instructions

Preheat oven to 350°F. Line a muffin tin with paper or silicone liners. Gluten-free baked goods often stick, so it's important to line the pan.
In a large mixing bowl, combine the almond flour, tapioca flour (also known as tapioca starch) baking powder, baking soda, cinnamon and sea salt.
Toss grated apple with lemon juice, then add grated carrot, grated apple, raisins and chopped walnuts to this bowl and toss with the dry ingredients.
In a small bowl, whisk eggs, then whisk in oil, maple syrup and vanilla extract.
Make a well in the center of the dry ingredients, add the wet ingredients and stir until just moistened.
Divide evenly among muffin cups.
Bake at 350°F. for 22-25 minutes or until toothpick inserted comes out clean. Be careful not to overbake.
Let cool in the pan for 5 to 10 minutes, then remove the muffins to a cooling rack to cool completely.

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