Good Morning Muffins

I know the feeling of being so busy that you don’t have time to sit down and enjoy your breakfast. Either in a rush to get to work on time and miss that manic Sydney traffic, the kids calling “mummy” fifty thousand times within the first 30 minutes of your morning, or you really are just over the same old same old each and every morning, or afternoon for that matter.

These muffins are a real beauty. Of course its all natural and jam packed full of goodness that will kickstart you off in the right direction. Its grain free which means its naturally gluten free too (double yay) , dairy free & of course the big one… refined sugar free.
The best thing about this recipe is you can substitute the fruits and veggies to suit your taste or dietary requirements.

I sometimes make this recipe as a loaf and slice it up as i need it throughout the week, you can make mini loaves or stick to muffins or cupcakes if you prefer. It freezes really well too, just wrap each individual muffin in cling wrap & pop it in an airtight container for up to about 6 weeks.

If you love carrot cake, this is like a tropical amped up naturally sweet version that we just love to share over a weekend brunch with friends and family that everyone seems to love.
We all know carrots are great for your eyesight but they are also known to slow down ageing …. um yes please ! The high level of beta-carotene in carrots acts as an antioxidant to cell damage done to the body through regular metabolism. It help slows down the ageing of cells.

Now, a few alternating suggestions if i may ……

Pumpkin is also a huge winner with these cupcakes. It’s a great way to sneak in a different vegetable and its naturally sweet taste goes so well with coconut too. If you use pumpkin, and have any pecans handy, I suggest you use them instead of walnuts as its like a match made in heaven. You could also then top the muffins or loaf with pepitas/pumpkin seeds.

If you don’t have shredded coconut, you can use desiccated – it will just make the muffins a little more compact
Coconut gives this recipe a nice summer tropical twist but is also a wonderful source of good fats your body needs.

You can use coconut oil or cold pressed olive oil. I’ve chosen to use olive oil as i love the warmth it brings to the muffins, but in summer a mild coconut oil is spectacular

Ive finished the muffins off two ways, to show you life is not limited … Walnuts are a low carb nut and helps boost memory and focus and compliment carrot so so well.
I’ve also topped some of mine with a combination of flaked almonds & sprinkled desiccated coconut… Again, you don’t have to rush out and buy flaked almonds if you have slithered almonds in the cupboard or simply pulse in a blender or roughly chop a handful of whole almonds and sprinkle on top.

This is a pretty simple one bowl recipe that is quite versatile in terms of combinations and so naturally delicious.
If you’ve got kids, it’s a great recipe to get them hands on with in the kitchen… I find it always helps getting them involved makes them enjoy the food even more knowing “they made it”.
I don’t use any special or unusual ingredients, you can normally find everything in the organic section of your regular supermarket.
The muffins are moist and the fresh ingredients honestly runs rings around any supermarket or cafe muffin you could ever buy.
As you will see the natural ingredients give the sweetness to this recipe, which to me gives so much more piece of mind than when you pick up a muesli bar or breakfast cereal and the first or second ingredient listed is sugar.

INGREDIENTS
2 cups Organic natural almond meal
1/4 cup Organic Coconut flour, sifted
1/2 tsp bicarb soda
1 tsp gf Baking Powder
1 tsp Cinnamon
Zest & juice of 1 orange
1/2 cup Organic unsweetened shredded coconut
1/3 cup Organic Sultanas
1/3 cup cold pressed olive oil
2 tbsp Coconut nectar or sweetener of choice eg Maple Syrup
3 Organic free range eggs or 3 chia eggs to make it Vegan
2 grated carrots (approx 220g)
1 large finely diced/grated red apple

METHOD
Preheat your oven to 160 degrees & prepare 8 muffin moulds or 12 cupcake moulds
In a large bowl add the almond meal, sifted coconut flour, Bicarb soda, baking powder, cinnamon, shredded coconut & sultanas. Mix the ingredients to combine all together.
Next, add the Orange, Oil, Nectar and Eggs. Mix well to form a thick mixture
Finally, add in the shredded carrots & apple, then either with your hand or a spatular, mix the carrot and apple throughout the base mixture
Spoon out the muffin mixture into your prepared moulds and place into your preheated oven for approx 28 minutes or until they are cooked through.
Cool and enjoy … or if you cant wait eating them warm is delightful too.

Hope you enjoy as much as we all do
Rita x

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