Adelle's Glory In the Morning Muffins

These muffins are delish. They will satisfy any appetite for a good period of time, and are my second favorite muffins, next to my Ultimate Breakfast Zucchini Muffins (also on the blog). Quick to make, easily modified to gluten free and vegan, and as always, refined sugar free. Enjoy!

Dry ingredients:

2C whole wheat flour (or almond flour for gluten free)

2tsp baking soda

2tsp cinnamon

½ tsp ground ginger

½ tsp salt

¼ C ground flax

Wet ingredients:

3 free run eggs (or flax eggs for vegan)

½ C Swerve erythritol brown sugar substitute

¼ C pure maple syrup (maple syrup is lower glycemic than honey)

1/3 C melted coconut oil

1/3 C unsweetened applesauce

1 tsp pure vanilla extract

2C shredded carrots

1C grated apple


½ C dried fruit – raisins or cranberries

½ C chopped nuts – walnuts or pecans

¼ C seeds – pumpkin seeds are my fav, or chia, or sunflower seeds.

Preheat oven to 425

Mix dry ingredients in a large bowl

Mix wet ingredients in smaller separate bowl.

Add wet ingredients to your large bowl of dry mix and combine well.

Add dried fruit, seeds, and nuts last.

Fill muffin cups, bake for 5 minutes at 425 (this gives muffins the crispy yummy top), then reduce heat to 350 and bake an additional 12-16 minutes depending on your oven.

Usually yields me about 18 muffins. If you make them - post them and tag me and leave your review!

Nutritional Information Per Muffin:

Calories – 192

Fat – 9.8g (saturated fat 5)

Carbs – 12

Sugar – 8.2g (5.3 naturally occurring sugars (dried fruit, carrots, apples), 2.9g maple syrup)

Protein – 6g



About the Author:

Adelle is currently writing her first book, outlining her journey through life, lessons, and most recently - her battle with cancer. She is a sugar-addict turned health-freak, avid hiker, horseback rider, and holistic healthcare advocate. Sign up for our newsletter to follow along with her journey and be the first to know when her memoir is available!

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