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Grain-Free Morning Glory Muffins

Joan Donogh
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 35 mins
Total Time 1 hr
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 2 cups 240 g almond flour
  • 1 cup 128 g tapioca starch
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp cinnamon
  • 3 eggs room temperature
  • 1 small container apple sauce 11g/3.9oz
  • 1/3 cup honey
  • 1/4 cup melted butter
  • 1 tsp vanilla
  • 1 cup grated carrot
  • 1 cup grated apple
  • 1 cup unsweetened flakes or shredded coconut
  • 1/2 cup chopped walnuts
  • 1/2 cup dried cranberries or raisins

Instructions
 

  • Preheat oven to 350 degrees F.
  • Mix dry ingredients in a large bowl.
  • In another bowl, whisk eggs, whisk in apple sauce, honey, melted butter and vanilla.
  • Make a well in the dry Ingredients, add wet ingredients and whisk to combine.
  • Stir in carrot, apple, coconut and cranberries.
  • Spoon into greased or paper lined muffin tins. Bake at 350 for 30-35 min.