Recipe: Wake Up Breakfast Muffins

Ingredients:

• 1 egg
• 1 cup all-purpose flour
• 1 cup almond flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¾ tsp nutmeg
• ½ tsp salt
• ½ cup unsweetened shredded coconut flakes
• ½ cup hemp seeds
• 1 medium ripe banana, mashed
• 2 tsp vanilla extract
• ½ cup avocado oil
• ½ cup pure maple syrup
• 2 cups shredded carrot
• 1 cup shredded zucchini

Instructions:

• Preheat the oven to 375º F (190ºC). Line 16 muffin tins with paper liners or silicone baking cups.
• In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut and hemp seeds.
• In a medium bowl mix mashed banana, egg, vanilla extract, avocado oil, maple syrup, shredded carrot and shredded zucchini, stirring to combine.
• Add the bowl of wet ingredients into the dry ingredients and stir to combine.
• Fill the prepared muffins cups with batter – you can fill each cup nearly to the top as they do not rise much.
• 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!

Notes:

• To make this recipe vegan, replace the egg with a ‘flax egg’ by whisking together 2 tbsp ground flaxseed and 6 tbsp water to make a ‘flax egg’. Let it sit for several minutes, or until slightly thickened and combine with the wet ingredients before mixing with the dry.
• To make this recipe gluten-free, replace the all-purpose flour with gluten-free all purpose flour.

Recipe adapted from Arianne Jones.