When I say loaded, I mean loaded. These breakfast muffins are jam packed with all the good things.
What do you so when you are stressed? I do two things: yoga and baking. Both are relaxing. And both make me happy.
Anyone else upset about the state of affairs in the world today? Most days I am pretty good at keeping a positive outlook on life, but some days are just hard. I oscillate between wanting to know what’s going on in the world and wanting to just cuddle up in my warm bed with a good book until it’s all over. Don’t get me wrong. I’m not apathetic in any way. I just get overwhelmed by all of the violence, pain, and hatred in the world. How do we stay open and loving in the face of it all?
I find myself having to give myself little positivity pep talks to keep me on the right track. I find myself clinging to what is good and right in the world, like my family and friends. I focus on doing my good work in the world of raising decent human beings and inspiring healthy, clean living. And I find myself in the kitchen baking away because that’s just what makes sense to me sometimes.
So here we are. Another muffin recipe created out of my need to relax and unwind. This one is a super loaded breakfast muffin full of nutrient-dense goodness to keep you fueled and full so you can go out in the world and do your good work.
Here’s the stars of this muffin show:
- carrots
- apples
- raisins
- pumpkin seeds
- sunflower seeds
- hemp seeds
- chia seeds
- coconut
I actually wasn’t sure that I could pack all of those superfoods into one muffin. But I did it. When I took the muffin tin out of the oven, it was noticeably heavier than my usual muffin recipes. And according to my official taste-testers (my family), they are the bomb! They are moist, delicious, and full of flavor.
These are definitely muffins you can feel good about eating. All real food ingredients. No gluten or refined sugars. Loaded with protein, fiber, and a ridiculous amount of essential vitamins and minerals. And they freeze very well for easy an breakfast or snack later on.
So go ahead. Make yourself a batch. You may get what I mean about baking being a pretty zen experience.
xo,
Katja
PrintLoaded Breakfast Muffins (gluten free and paleo)
- Yield: 12 large muffins 1x
Ingredients
- 1 and 1/2 cups almond flour (I use THIS blanched brand)
- 1/2 cup arrowroot powder (like this)
- 2 tbsp coconut flour (I use THIS brand)
- 1 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp salt
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/2 cup unsweetened coconut shreds (like this)
- 2 tbsp chia seeds (I use THIS brand)
- 2 tbsp hemp seeds (I use THIS brand)
- 1 cup grated carrot
- 1 cup apple, diced into 1/4 inch cubes (peeled and cored)
- 1/2 cup raisins, soaked in water for 5 minutes and drained
- 3 eggs
- 1/2 cup applesauce
- 1/2 cup maple syrup
- 1/2 cup butter, ghee, or coconut oil, melted
- 1 tsp vanilla extract
- 1/2 tsp apple cider vinegar (I use THIS raw brand)
Instructions
- Preheat oven to 350’F. Line a muffin tin with 12 muffin papers.
- Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl. Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds. Fold in grated carrots, chopped apples, and raisins.
- In another bowl, whisk together eggs, apple sauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar. Pour wet into dry and mix until well incorporated.
- Using a 1/4 cup scoop, divide batter among 12 muffin cups. They will be almost full. Bake for 25-27 minutes, until golden and done in center.
Notes
- Feel free to substitute cranberries, goji berries, chopped dried apricots, or any dried fruit you like for the raisins.
- You can easily sub out any nuts or seeds that you like in equal proportions for what I have listed. Some suggestions: walnuts, pecans, and sesame seeds.
- For better digestion, I always recommend using soaked/sprouted nuts and seeds. You can either buy them already soaked OR make your own. Simply soak in water with a bit of sea salt overnight. Drain and rinse. And dehydrate at 110’F until crispy.
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Marie says
These look AMAZING!
Katja Heino says
Thanks, Marie!
Glenys says
Really good. I modified to use what I had and can tolerate, eg no almond flour, used my GF blend and brown rice malted syrup instead of applesauce and maple syrup. Incredibly good. I look forward to freezing and trying afterwards. One happy Kiwi
Katja Heino says
Thank you for sharing your subs. Glad you enjoyed it. 🙂
Tina says
This breakfast muffin looks delish!
Katja Heino says
Thanks, Tina!
Laura says
What could I substitute the coconut flour with? We have to stay away from coconut.
Renee says
Ah yes! Yum! My kids have been asking for a different muffin on muffin morning Thursdays, so I will try this one this week!
Katja Heino says
Hope you guys love them! 🙂
Melissa Schollaert says
These are loaded with nutrition and look SO healthy and tasty 🙂
Katja Heino says
Thanks, Melissa!
Jean says
These looks so healthy and filling. A perfect way to start the day!
Katja Heino says
Thanks, Jean!
Jessica DeMay says
Baking is my stress therapy as well. Although baking for the blog doesn’t count for me because that means pictures and words 🙂 These muffins look so good! Love all the add-ins. I’d gladly have one for breakfast.
Katja Heino says
HA! Yes, I get it about the photos and words. But baking is my happy place. 🙂
Nicole M says
Would using regular gf flour work instead of almond flour?
Katja Heino says
Hi, Nicole! I haven’t tried this recipe with regular GF flour. The texture would be different, but it may work. You may need to adjust the quantity of the flour a bit if batter is too runny or add liquid if it’s too dry. I’d love to hear if you try it. 🙂
Donna says
WOW these really do pack a nutritional punch! Great recipe Katja xxD
Katja Heino says
Thanks, Donna!
ANA M THRASHER says
They look amazing! Can you tell me how many calories per muffin?
Thanks,
Ana
Katja Heino says
Hi, Ana! I don’t calculate. But if you are curious, you can use this —-> https://www.myfitnesspal.com/ Hope that helps. 🙂
Merbs says
Here you go:
Amount per serving
Calories 227
% Daily Value*
Total Fat 15.4g 20%
Saturated Fat 3.7g 19%
Cholesterol 0mg 0%
Sodium 175mg 8%
Total Carbohydrate 15g 5%
Dietary Fiber 4.5g 16%
Total Sugars 1.1g
Protein 7.8g
Beware the percentages. I eat about 1200 calories per day, so keep my fat at about 20%, I should only eat about 26 grams of fat, whereas this nutrition counter thinks I’ll eat 60 grams.
Kari - Get Inspired Everyday! says
I completely agree, sometimes you need to just disconnect to have a nice long breakfast and recharge!
Katja Heino says
YES! It’s so hard in this line of work. I feel like I am always connected.
Emily @ Recipes to Nourish says
I love how much you packed into these! All of those carrots and raisins with the spices, that’s my kind of muffin.
Katja Heino says
So much stuff! I wasn’t sure if it would work. But it did. And they are amazing!
Irena Macri says
I SO admire your ability to add ALL the things to a recipe and make it work. I must make these!
Katja Heino says
HA! They really are super loaded. 🙂
ChihYu says
Simple and delicious. Exactly my type of breakfast ! Love it!
Katja Heino says
Thanks, ChihYu!
Darryl says
I haven’t had muffins for a while but these aren’t packed full of tasty goodies! Have to try these.
Katja Heino says
Hope you get to try them, Darryl!
Becky Winkler says
I feel the same way about the news! Everyone needs more love and some of these muffins! <3
Katja Heino says
YES! Love and muffins!
stacie king says
Can you substitute anything for the eggs?
Katja Heino says
Hi, Stacie! I do not have much experience with flax eggs, chia eggs or egg replacements, but I know folks do use those in baking. You would have to experiment with different binders to get the texture that you like. Please let e know if you try it. 🙂
Kate says
Just saw this recipe and wonder if you ever tried it with an egg substitute? They look great but I can’t do eggs either.
Katja Heino says
Hi, Kate! I have not tried these with an egg substitute. I’d love to hear if you try it. 🙂
Fern says
I just made these and they turned out wonderfully! I love to bake but have taken a break since I have been eating Paleo-this. I had everything but the coconut flour and sunflower seeds, so added in some ground flax seed and quinoa flour and substituted pecans, also added goji berries-so good! I wasn’t sure the quinoa flour and flax would absorb liquid the way that coconut flour does, but they turned out really good-especially with a little ghee while warm-yum! Thanks for the great recipe:)
Katja Heino says
Your version sounds delish. I love how versatile this recipe is. And warm ghee on top….YUM!!
Eileen says
I’ve made these a couple of times now and they taste amazing! One slight problem – you don’t say when to add the apple sauce, so I’ve been adding it with the wet ingredients, but the muffins are taking over an hour to cook through! I’m wondering if the 1/2 cup of apple sauce shouldn’t be on the list of ingredients after all! I’m going to leave it out next time and see how they cook. I took some to a “bring a plate to share” brunch last weekend and everybody raved about how wonderful they were.
Katja Heino says
Hi, Eileen! Yes, the apple sauce does go into the recipe. It goes in with the wet. I’m not sure why your muffins are taking so long to bake through. With the 3 different flours (especially the coconut flour), the mixture seems to absorb pretty well. Be sure to measure carefully. But I am glad that you are enjoying them. 🙂 Thanks for stopping by.
Margot says
Hello, I substituted tapioca four for Arrowroot powder. I don’t like carrots so instead of carrots I used grated apples. Instead of applesauce, I used pumpkin (can) because I already had lots of apple. I omitted the syrup (no sugar diet). They took an hour to cook through. Also, they really stuck to the paper cups and were still a bit wet on the inside. Suggestions?
Katja Heino says
I haven’t tried this recipe with canned pumpkin. I’m guessing that it made them a bit too dense and maybe a bit too wet for the recipe. 🙂
Dee says
Excellent recipe! I substituted dried cherries for raisins which impart a nice tartness. What a power house of nutrients. Thanks for all your recipes. They work, they’re healthy and delicious.
Katja Heino says
Oh, dried cherries sound so good. I’m going to have to try that next time.
Kali says
Turned out great! I’ve been wanting a nutrient-dense muffin for busy mornings before work, these will hit the spot! Thanks!
Katja Heino says
Yay! So happy you are enjoying them. 🙂
Sue says
Wonder, if you wanted to keto-ize it, is there substitute for the carrots or can they be omitted? Also for the apple sauce or sub? Thanks! Looks grreat!
Katja Heino says
You can just leave the carrot out. The apple sauce is part of the texture of the muffin. You could experiment with leaving it out and adding more fat. 🙂
Corinne McAndrews says
Made these and they are great!! Very versatile and satisfying. Ive been grain-free baking for years and these are not the flat faux-muffins that some grain free recipes create. The second time I made these, I made a couple of substitutions– I used tigernut flour for the almond, only 2 eggs + an extra scant 1/4 c apple sauce and 2 tsp gelatin, 1/4 butter 1/4 cup avocado oil, and I used soaked pecans, walnuts, pumpkin seeds, sesame seeds, and little shredded coconut. Goji berries for raisins. Extra carrot and only 1/3 c maple syrup. Excellent! Thanks Katja for the wonderful muffin template!
Katja Heino says
I am so happy to hear that you liked them. Thanks for sharing your version! 🙂
Dinah Sutton says
I just found your site and these AMAZING Breakfast Muffins…I substituted pecans for the pumpkin seeds and used 1/2 butter and 1/2 coconut oil…used dried cranberries too…THEY ARE SO DELICIOUS! My recipe made 18 muffins…they baked in 25 minutes and came out perfect. I am assuming these need to be stored in the refrigerator…So YUMMY and packed with goodness!
Katja Heino says
Oh, yay! I am so glad you found me and that you love these. Your version sounds really good.
Laurie says
I made these wonderful muffins last week and they are moist and delicious! I shared them with two other people and they both loved them, too. I’ll be making this recipe for years to come. Thanks so much!
Katja Heino says
Oh, yay! Happy to hear that.
Debbie says
These are OMG freakin delicious. Hopefully I don’t gain weight eating them. I just ate two and could eat two more, but I won’t. Thanks
Katja Heino says
HA! I could totally eat 4 of these little babes. I am so glad you love them! 🙂
Katja Heino says
WooHoo! So glad you love them. 🙂
Claire says
Hi
Thanks for this great recipe – what could I swap the almond flour for as it’s for my daughters packed lunch and nuts aren’t allowed due to allergies at school? (Seeds/ coconut etc all ok.). My daughter is gluten free… thanks so much for your help! I would love to make these for her. Claire.
Ps share your huge concerns about the world and love of baking, yoga and lovely people! ❤️
Katja Heino says
Hi, Claire! I haven’t tried any other flours with this recipe. I’m guessing you could use an all purpose GF flour. The texture won’t be exactly the same as almond flour has a unique moist texture. But you can play around with it and see if you like it. I’d love to hear how it goes. Thanks for stopping by. 🙂
Kaitlyn says
These turned out amazing! What is their shelf life? And do they need to be refrigerated? Thanks!
Katja Heino says
I usually keep them in the fridge for up to 5 days. They also freeze very well. 🙂
Carole Saffell says
Can I substitute tigernut flour for the almond flour?
Katja Heino says
I have not tried this recipe with tigernut flour, so I cannot say for sure. Please let me know if you try it. 🙂
Glenda says
I just made this recipe…they are in the oven now. It was a very dry mixture tho. Is that how it should be?
Katja Heino says
Hi, Glenda! I would not say that it is too dry – but not really wet either. The recipe is extremely versatile. It works with all sorts of ingredients and additions. Hope you enjoy them! 🙂
Maggie says
Has anyone worked out the number of carbs per muffin? Thanks
Katja Heino says
I don’t calculate macros, but you can use this if you want to find out—-> https://www.myfitnesspal.com/
Hope that helps. 🙂
Heidi says
I just made these…they’re amazing!! I did tweak it a bit…I used cranberries instead of raisins, gluten free flour instead of arrowroot, and flax meal instead of hemp seeds. They are so yummy! A perfect balance, not too dry but also not too moist!
Katja Heino says
Yay! That makes me happy to hear. 🙂
Joli Ewart says
I just pulled these out of the oven and they are absolutely delicious. I used your ingredients because I had them all in my kitchen. Walnuts would be a great addition. It did make 12 large muffins, I just packed it in the tins. I am always looking for a good substantial breakfast muffin with lots of nutrients and I found it! Thank you!
Katja Heino says
Yay! So glad you love them! 🙂
Kimmie Holloway says
Hello,
Keen to try. Can you advise what the nutritional values are?
Thank you,
Kimmie
Katja Heino says
Hi, Kimmie! I don’t calculate. But if you want to know, you can use this —> https://www.myfitnesspal.com/ Hope that helps! 🙂
Becky says
Amazing! I used 2 cups Namaste (tree nut-free) baking blend instead of almond, coconut and arrowroot flour and followed the rest of the recipe. They were perfect! Thank YOU for this recipe.
Katja Heino says
Yay! Thanks for sharing your subs. 🙂
Dawn kuhn says
Hey!
Thanks for sharing this recipe!
I made them tonight and am so happy with the outcome! They are so good! Looking forward to packing them in our lunches. I didn’t have arrowroot in the house so I used an equal amount of cornstarch which I thought might not workout, but it did! Can’t even taste it. My oven runs hot as well so only cooked them for 20 minutes. There’s nothing like a warm muffin out of the oven with a touch of butter on it. YUM. Thanks!
Beth says
My family loves this recipe! We have to keep ourselves from eating the whole batch all at once!
Katja Heino says
Oh, yay! I’m so happy to hear that. 🙂
Petra says
Loved this recipe! Unfortunately got a lot of “batter” left over, any recommendations on how to store the remainders until my muffin forms are free to use again?
Katja Heino says
You can just pour the batter into any small glass baking dish and make a little “cake” while you bake the muffins. Or you can just pop it in the frisge for a few minutes while the other muffins cook. 🙂
Suzanne says
These look so good! What a great breakfast meal prep for the whole family!
Katja Heino says
Yes! We love these on busy mornings. 🙂
Vanessa says
Thanks for sharing! Do they keep long?
Katja Heino says
I freeze mine so they last a long time. You could keep them in the fridge for several days. I prefer to freeze leftovers. 🙂
Dana says
Nice hearty muffins! I used King Arthur Paleo Baking Flour in place of the 3 flours given in the recipe (I used 2 cups + 2 tablespoons to equal the amount in the recipe, but next time I will omit the additional 2 TBSP, as the batter was quite stiff). I subbed chopped dates for the raisins (soaking them for 5 minutes). Everything else I did exactly as written. Filling the muffin cups 3/4-7/8 full (1/4 cup each), I had enough dough (it was WAY thicker than a batter) for 18 muffins. They didn’t really rise much at all, though, so next time I will try piling 12 muffin cups high. I have been keeping them in the freezer and pulling them out as needed so that I don’t overeat them.
Katja Heino says
Thanks for sharing your subs. 🙂
Tina says
These are the best muffins! Thank you so much for the recipe! Do you know if this could be made in a bread machine, maybe on a cake setting, or a gluten free bread setting?
Katja Heino says
Hi, Tina! I have never used a bread machine so I can’t comment on that. But please tell me if you try it. 🙂
Kim says
Made these yesterday and my family raved how great they were. Oddly I just found the butter I was melting in the microwave today. Now I’m curious to make them again. If they’re that good without the fat I would think the butter will make them even better. Thanks for the recipe. Definitely a keeper.
Katja Heino says
Ha! That’s funny! I’m glad they were good anyway. I’m sure they are even tastier with the fat. 🙂
Sherrie says
Excellent! Flavorful, moist, just sweet enough and completely healthy! Thank you for this jewel…I have been searching!
Katja Heino says
Yay! That makes me so happy to hear. Glad you loved them. 🙂
Cathy says
These look yummy! I don’t keep applesauce on hand ever, what can I sub for it?
Looking forward to trying these!
Katja Heino says
You could sub banana or pumpkin or even some sort of squash (cooked) or even sweet potato mash. Let me know if you try it. 🙂
Caroline says
Our new favorite muffin recipe! Delicious! Have made probably 4 batches in the past month. Love your website and all your recipes. Thanks!
Katja Heino says
That’s awesome. I love having these stocked up in the freezer for easy snacking.
Sherry says
These are excellent & very filling! Makes a huge sized muffin. They are A LOT of work, but worth it! ?
Katja Heino says
Yay! So glad you liked them. 🙂
Chantel B Reems says
Oh my goodness!!!! This recipe is AMAZING! It is moist, flavorful, healthy, gluten free, and did I mention delicious! I was thinking it was going to be too sweet but it is perfect! The only sub I made was I used home made chunky apple sauce smooshed for the apple. This is going to be my new go-to muffin recipe! Wow, can not rave enough about it, well done! It is worth emptying out the pantry for!
Katja Heino says
Yay! That makes me happy to hear. So glad you loved them. 🙂
Vikki Hoffman says
I love these muffins! Finally something that actually tastes good that is good for me!!! I made just a few tweaks based on ingredients that I had vs having to buy special stuff. I used 2 T coconut flour in place of the arrowroot powder, flax seeds in place of the hemp seeds, and pumpkin seeds instead of the sunflower seeds. Baked up nicely and always come out of the silicon wrapper easily. I got 16 muffins out of my recipe. I’ve made these twice now. Freeze well. Pull one out when I want it! Thanks for such a yummy recipe!
Katja Heino says
Yes! So happy to hear this. 🙂
Alina says
Just made these and did everything as the recipe called for, except for the hemp seeds. I SUV’s the sunflower seeds for chopped walnuts and replaced the raisins for craisans, dried blueberries and cherries. All three mixed but still 1/2 cup total. Delicious and moist! Will make them again.
Katja Heino says
Yay! So glad you liked them. I love how versatile this recipe is. 🙂
Heather R says
Excellent, flexible recipe. Loved it!
Rebecca says
These are my all time favorite muffin. Absolutely love them.?
Rebecca Musca says
I absolutely love this recipe as it is. I have cooked these muffins multiple times and always have a stash in the freezer. Have to keep them there otherwise I would eat them all. I am going to try changing the apple for beetroot and see if that works. Has anyone tried that??
Heather R says
These muffins were excellent. It did make more than 12 but thats fine with me!
Katja Heino says
Yay! 🙂
Hannah says
These are super delicious. Will share it with my daughter who has been trying a gluten free diet because of stomach discomfort. So packed with nutrition and delicious.
Lorie Mathis says
Any idea how many calories each one has
Katja Heino says
I don’t calculate macros but if you want to know, you can use this free app —> https://www.myfitnesspal.com/ 🙂
Danyial Merriam says
Do you use unsweetened applesauce?
Katja Heino says
Yes, I do. 🙂
Izzy says
Made these today exactly per the recipe except I omitted the raisins & they turned out perfect! And they are delicious Thank you!
Katja Heino says
Yay! 🙂
Coco says
Can I just use more almond flour versus buying coconut flour? That’s not something I have on hand, or think that I would use in anything else.
So excited to try these!
Katja Heino says
Yes, you can just add extra almond flour. I haven’t tried it, but I would start with 1/4 almond flour and see how it goes. 🙂
Keesha says
Hubby is a fan!! Thanks for a great recipe!!
Katja Heino says
Yay! 🙂
Stacey says
Hi, what can I substitute for apple sauce?
Katja Heino says
you can use mashed banana.
Krysta says
I made a few changes … added 1/2 cup more almond flour, 1 tbsp of Psyllium Husk, 1 cup of chopped pecans and 2 tbsps of Flax seed. I left out the arrowroot powder, raisins, pumpkinseed and hemp seed. I made no sugar added apple sauce and used sugar-free maple syrup. It turned out really good.
Steph says
Love these ❤️
Patti says
I’ve made these several times now….they are amazing! Only muffins I make now.
Christy Rushton says
Thank you for this recipe!! I am LOVING them! The only thing is that they turned out very mist in the middle but very dark on the top. I used 3 flax egg, was thinking of reducing it to 2 flax egg or even increasing the coconut flour by 1 tbsp??? They needed to be baked longer, I had them in for about 35 minutes. I will be making these again and again!! Thank you!
Katja Heino says
This recipe was developed using real eggs. If using flax eggs, you will have to experiment with what works best for you. Almond flour is more of a tender flour ad will brown very quickly. Be sure the temperature in your oven is accurate. You may need to adjust if it runs too hot. Hope that helps. 🙂
Brielle says
I made a double batch of these for a higher protein breakfast option and they were amazing! So moist but not mushy at all and absolutely delicious. I mixed the dough the night before and allowed it all to sit on the counter overnight to give the nuts and seeds a chance to soak and it worked so beautifully. It’s mid-sixties in my kitchen at night at this time of year. I froze some and ate some fresh and I still haven’t gotten tired of them! I will definitely be making them again!
Allie says
This is a great recipe. So many healthy ingredients. I am impressed with the way the muffins hold together so well even being gluten free! To make a less sweet version, I did half the maple syrup and less dried fruit. Might add some zucchini one time too!
Sue Mahlburg says
These muffins are amazing! I made them yesterday. I substituted Chia seeds for the hemp seeds, as I couldn’t find any. I swapped out cranberries for the raising, and used ghee for the fat. For some reason I got 18 muffins instead of 12, although I measured carefully, so mine are a little smaller. I gave my husband a taste and he said they were great. Next time I make them I’m going to try soaking the seeds overnight, just to see how that is. These are going to be such a lifesaver when I don’t have time for breakfast. Grab one and go. Thank you so much for sharing this recipe.
Susan Mahlburg says
I really love these muffins! Could you talk more about sprouting the seeds? Do I soak them overnight, then drain and put in oven to crisp before using? I want to try sprouting the seeds for my next batch and would appreciate any clarification on how to do it. Thanks!
Katja Heino says
I soak my seeds overnight to make them more digestible and then dehydrate them in my dehydrator on 105″f to keep them raw.
Andrea says
I made your muffins many times and I love them. Now I would like to make some ahead of time and freeze them.
I want to use them for breakfast and would like to put them in the oven to defrost and give them a heat boost. Could you tell me for how long and at what temperature I have to put them into the oven? Many thanks Andrea
Katja Heino says
I freeze my muffins all of the time. We use our toaster over to reheat. I place in a covered glass baking dish on 350″f until the muffins are soft. 🙂
Brina says
this recipe is amazing. i’ve experimented with a few different breakfast muffin recipes and this is by far the best one. they’re hearty, very filling, and tasty! i substituted arrowroot flour for a gluten free 1:1 flour, and replaced about 1/2 cup of that with peanut butter powder. added some flax seeds too. perfecto. this will be my go to! thank you!!
Christina says
So good. I subbed Bob’s Red Mill gluten free 1 for 1 blend for the flours and they turned out perfect. Very adaptable recipe. So glad I found it. These are a new addition to my meal prep. They come together quickly and the payoff is filling and tasty. Thank you so much!
Barb Dockery says
These are the BEST breakfast muffins I have ever made! So health, filling, and delicious! I will definitely be making these over and over. Thank you!!!
Sonya says
It’s so hard finding gluten free recipes that my whole family can enjoy, but I made these for my family yesterday morning and everyone loved them! My family had eaten all of them by the time I went for seconds, which never happens when I bake gluten free! I’m going to make them again today or tomorrow, and was wondering if I made a double batch if I could freeze some of the batter? These are definitely a new family favorite. Thank you!
KS says
I made these tonight and they were really good! I followed the recipe with the exception of no cinnamon and even my picky husband thought they tasted great. My cook time was 25 minutes. I took off one star for the amount of prep time. There are a lot of ingredients to pull together so just plan ahead. Thank you!
Sara says
These muffins are fabulous for a quick and healthy breakfast! I followed the recipe almost exactly (except I didn’t have any chia seeds) – and they turned out perfectly. So flavorful, filling, and delicious. Was a little apprehensive because there are so many ingredients, but it works. Also, the recipe yielded 15 large muffins for me – but not complaining about the 3 extra!