Morning Glory Muffins
Today we’re making gluten free muffins with grated carrot and zucchini, studded with unsweetened coconut, pumpkin seeds and chocolate chips. Omit chocolate chips or use stevia sweetened chocolate chips for sugar free option.
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Equipment
- 1 muffin tray
- 1 grater
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp cinnamon
- 3 eggs
- 1/4 cup almond milk or other “milk”
- 1/4 cup monk fruit sweetener
- 1 tbsp vanilla extract
- 1 tbsp avocado oil or MCT oil
- 1 cup grated carrot
- 1 cup grated zucchini
- 1/4 cup pumpkin seeds
- 1/4 cup unsweetened coconut
- 1/4 cup pecan or walnuts chopped
- 1/4 cup chocolate chips
- 1/4 tsp sea salt
Instructions
- Preheat the oven to 350 F. Line muffin tray with liners.
- In a large bowl, add all the dry ingredients. Create a well in the middle.
- Add wet ingredients into the centre well. Stir using a wooden spoon.
- Add nuts, pumpkin seeds, coconut and chocolate chips. Stir them in.
- Bake for about 25-30 minutes. Tops of the muffin should be golden brown.