Ultimate Healthy Breakfast Muffins
100%
0
Nutrition balance score
Great
Glycemic Index
49
Low
Glycemic Load
8
Low
Nutrition per serving
Calories173.7 kcal (9%)
Total Fat11 g (16%)
Carbs14.1 g (5%)
Sugars6.5 g (7%)
Protein6.7 g (13%)
Sodium148 mg (7%)
Fiber3.2 g (11%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
3eggs
large
2 Tbspalmond butter
natural
2 tsppure vanilla extract
2 Tbsppure maple syrup
optional, can skip for very low sugar
½ cupsweet potato
shredded raw, no need to cook
½ cupzucchini
finely grated squeezed dry
½ cupcarrot
finely grated squeezed dry
½ cupred apple
finely grated, Fuji or Honeycrisp, squeezed dry
1 ½ cupsalmond flour
¾ cuprolled oats
3 Tbspground flaxseed
2 Tbsphemp hearts
2 tspcinnamon
½ tspground ginger
1 tspbaking soda
¼ tspsalt
½ cupraisins
or 1/3 cup raisins + 1/3 cup 70% dark chocolate chips
1 Tbspsunflower seeds
Optional, for crunch
Instructions
Step 1
1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin.
Step 2
2. In a large bowl, whisk eggs, almond butter, maple syrup, and vanilla until smooth.
Step 3
3. Stir in shredded sweet potato, zucchini, carrot, and apple.
Step 4
4. In a separate bowl, mix almond flour, oats, flax, hemp, cinnamon, ginger, baking soda, and salt.
Step 5
5. Fold the dry ingredients into the wet ingredients until just combined.
Step 6
6. Gently fold in raisins/chocolate and sunflower seeds if using.
Step 7
7. Scoop evenly into the muffin tin (about 12 muffins).
Step 8
8. Bake 18–22 minutes, or until muffins are set and lightly golden.
Step 9
9. Cool 10 minutes before removing from the tin.
Notes
1 liked
0 disliked
There are no notes yet. Be the first to share your experience!
