Rise and Shine Muffins (gf & vegan)

Name: Rise and Shine Muffins (gf & vegan)
Prep time: 10 h
Cook time: 35 h
Total time: 45 h
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour; 1 cup almond flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 ½ teaspoon ground cinnamon; ¾ teaspoon nutmeg; ½ teaspoon salt; ½ cup unsweetened shredded coconut flakes; ½ cup hemp seeds; 2 Tablespoons ground flaxseed; 6 Tablespoons water *OR if you are not vegan - you can sub out the flax seeds and water for 2 eggs.***; 1 medium ripe banana, mashed; 2 teaspoons vanilla extract; ½ cup avocado oil; ½ cup pure maple syrup; 2 cups shredded carrot; 1 cup shredded zucchini

7 steps

Prep:10hCook:35h

One of the most popular recipes I have - loved by families! Use up your sumemr zucchinis in these rise and shine muffins. Gluten free, Vegan optional, no refined sugar, crave worthy food that just happens to be good for you! Keep a dozen of these in the freezer for on the go breakfasts and snacks.

Updated at: Thu, 17 Aug 2023 12:03:06 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories226.2 kcal (11%)

Total Fat16.3 g (23%)

Carbs19.3 g (7%)

Sugars8.6 g (10%)

Protein4 g (8%)

Sodium167.2 mg (8%)

Fiber2.7 g (9%)

% Daily Values based on a 2,000 calorie diet

Ingredients

16 servings

1 cupgluten-free all-purpose flour

1 cupalmond flour

1 teaspoonbaking powder

1 teaspoonbaking soda

1 ½ teaspoonground cinnamon

¾ teaspoonnutmeg

½ teaspoonsalt

½ cupunsweetened shredded coconut flakes

½ cuphemp seeds

2 tablespoonsground flaxseed

6 Tablespoonswater

OR if you are not vegan you can sub out the flax seeds and water for 2 eggs

1banana

medium, ripe, mashed

2 teaspoonsvanilla extract

½ cupavocado oil

½ cuppure maple syrup

2 cupscarrot

shredded

1 cupzucchini

shredded

Instructions

Step 1

Preheat the oven to 375º F (190ºC). Line 16 muffin tins with paper liners or silicone baking cups.

Muffin Pan

OvenPreheat

Step 2

In a small bowl, whisk together the ground flaxseed and water to make a ‘flax egg’. Let it sit for several minutes, or until slightly thickened *(skip this step if you are using real eggs).

Bowl

Whisk

Step 3

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut and hemp seeds.

Bowl

Step 4

In a medium bowl mix mashed banana, vanilla extract, avocado oil, maple syrup, shredded carrot and shredded zucchini, stirring to combine.

Bowl

Step 5

Add the bowl of wet ingredients and the now thickened flax egg *(OR the real egg IF you are substituting) into the dry ingredients and stir to combine.

Step 6

Fill the prepared muffins cups with batter - you can fill each cup nearly to the top as they do not expand much.

Step 7

Bake for 30-35 minutes (cooking times may vary based on your oven) or until a toothpick inserted into the middle of a muffin comes out clean and the tops are slightly golden. Let cool completely. Enjoy!