Breakfast Muffins

Breakfast Muffins

makes 2 dozen 


2 1/4 cup mashed sweet potato

1 1/2 cup shredded carrot

1 1/2 cup grated apple

1 1/2 cup shredded coconut

3/4 cup raisins

1 1/2 cup chopped pecans 

½ cup of ground flax 

2 ¼  cup almond flour

2 TBSP of honey, maple syrup or monk fruit (optional) 

3 tsp cinnamon

1 1/2 tsp nutmeg

3 tsp baking powder

6 eggs


1. Preheat oven to 350 F.

2. Mix dry ingredients first and combine well.

3. Mix wet ingredients and combine until smooth. 

4. Add wet ingredients to the dry ingredients and stir until well combined.

5. Pour muffin batter into muffin liners (muffin liners)

6. Bake at 350F for approximately 30min 

7. Allow muffins to cool on a rack for 10min before eating. Muffins will be very soft and are so delicious! Enjoy. 

8. Store in the fridge or freezer. 

Posted March 30, 2021

By Jennifer Johnson

Contact me today for your free 20 minute consultation!
Get Started