Have I told you before that breakfast is my favorite? Well, if you’re just joining in, now you know! I am such a sucker for anything breakfast. The worst part about breakfast is waiting for it to cook because I am super hungry the moment I get out of bed. The good news is, this muffins can be made the night before so there is no waiting around!
Last week was really busy for A Happy Healthy Heart. While continuing to work on my cookbook proposal, I had a photo shoot for a magazine and was a guest speaker at the first annual Nashville VegFest. It’s all fun and really exciting but I am sorry I wasn’t able to post a lot of recipes. I worked on this on recipe two weekends ago and it turned out to be one of my favorite muffins, yet!
Makes 10-12 muffins
2 cups all-purpose flour (unbleached)*
1 tbsp baking powder
2 tsp baking soda
2 tsp sea salt
½ tbsp cinnamon
¼ cup raw sugar
½ cup shredded carrots**
½ cup shredded apple**
2 flax eggs
1 cup almond milk
1 tbsp melted coconut oil
¼ cup chopped pecans
Preheat oven to 375 degrees. Using coconut oil spray (or spray of your choice), grease muffin tin.
Prepare flax egg and set aside.
In a medium bowl, combine shredded carrots and shredded apple. Pour in milk, coconut oil, and flax egg.
In a separate bowl, combine all dry ingredients except for pecans. Pour the wet ingredients into the dry. Fold in the pecans.
Using a large ice cream scoop, pour batter into individual muffin tins. Place in the oven and cook for 40-45 minutes or until inserted toothpick comes out clean.
Allow to cool for 10 minutes and remove from tin.
* I use Bob’s Red Mill flour; it is minimally processed and maintains a lot of nutritional value.
** I shred the carrots and apple in my food processor. You can do it by hand but it will be hard work!