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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
minutes
Cook Time
22
minutes
Total Time
42
minutes
Servings
12
Calories
288
kcal
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.
Nutrition
Calories:
288
kcal
|
Carbohydrates:
27
g
|
Protein:
6
g
|
Fat:
19
g
|
Saturated Fat:
6
g
|
Trans Fat:
1
g
|
Cholesterol:
31
mg
|
Sodium:
312
mg
|
Potassium:
247
mg
|
Fiber:
4
g
|
Sugar:
11
g
|
Vitamin A:
2726
IU
|
Vitamin C:
2
mg
|
Calcium:
103
mg
|
Iron:
1
mg