Morning muffins

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 176.4
  • Total Fat: 13.3 g
  • Cholesterol: 46.1 mg
  • Sodium: 236.9 mg
  • Total Carbs: 13.4 g
  • Dietary Fiber: 2.5 g
  • Protein: 3.2 g

View full nutritional breakdown of Morning muffins calories by ingredient


Introduction

paleo-style muffins. Almond meal/flour instead of wheat flour. No butter or any dairy really. paleo-style muffins. Almond meal/flour instead of wheat flour. No butter or any dairy really.
Number of Servings: 12

Ingredients

    2 1/2 c almond flour
    1 tb cinnamon
    2 ts baking soda
    1/2 ts salt
    2 cups of baby carrots and squash, grated and mixed together.
    1 apple peeled, cored, and grated
    3 eggs
    1 c dried cranberries
    2 tb honey
    1/2 c olive oil
    1 ts vanilla extract


Tips

I tweaked the recipe because I did not have raisins and coconut flakes, or even enough carrots. It turned out great. The original calls for the coconut flakes, raisins and only carrots, but I figure a lot of these ingredients are similar and can be added to the mix. Also, this way I won't be bored with the muffins. :)


Directions

Preheat oven to 350 degrees and grease muffin tin.
Combine flour, cinnamon, baking soda, and salt.
In another bowl grate the carrots, squash and apple; add cranberries. Incorporate with the flour mixture. In a separate bowl mix the oil, eggs, honey, and vanilla. Add this to your mix.
Spoon into the muffin tins and bake for 40-45 minutes. You will now it is ready when you insert a toothpick and it comes out dry. Depending on your oven it could be a bit earlier so just watch it after 30 minutes.

Serving Size: 12 muffins

Number of Servings: 12

Recipe submitted by SparkPeople user ABENC005.