Magical #Monday Morning Muffins for some #MondayMotivation
Usually, I'm in a hurry in the mornings and I need something in my tummy to start my day with a good strong cup of "Joe" before the gym. So on the weekends when I meal prep lunches, I try to actually bake something to cover breakfasts as well.
And...if I'm going to whip up a recipe (to help with the guilt factor) it's going to be gluten-free, low sugar, and very low or NO lactose. BEHOLD, my MAGICAL MORNING MUFFINS!
They are good in a pinch AND good on the go! I've concocted this portable and healthy recipe to get your week off to a delicious start! 😋
Scroll down for step-by-step instructions starting from the bottom--UP!
Recipe makes a lot of muffins - about 18 total. Bring 'em to the office and share the gluten-free goodness!
(Below pic is end result.)
½ cup almond flour
½ cup coconut flour
½ cup brown rice flour
2½ teaspoons baking powder
½ teaspoon salt
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1 teaspoon vanilla
½ cup honey (or pure maple syrup)
½ cup oil (vegetable or coconut)
½ cup finely shredded carrots
1¼ cups finely shredded zucchini
3 over ripened bananas
1 ½ cups of Gluten-Free Granola Cereal for topping
For the icing - "Drizzle"
1 tsp. Real Maple Syrup
½ cup of Powdered Sugar
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Preheat your oven to 350F. Line a muffin tin with paper liners, or liberally grease.
In a mixing bowl combine the almond flour, brown rice flour, coconut flour, baking powder, salt, and cinnamon.
In another bowl add carrots, zucchini, truvia sugar, butter, bananas, eggs, vanilla, honey -- to cover all wet ingredients and stir to combine. The batter will be thick. Add the shredded carrots and zucchini and stir until they are evenly distributed with the bananas.
Fill each muffin liner with better so it is about ¾ full with a spoon, ice-cream scoop, or 1/4 teaspoon.
Bake for 30-35 minutes or until the edges are golden and the muffin springs back if you lightly touch it.
For the frosting...
6. Let cool before drizzling powdered sugar maple syrup, if desired. Perfectly fine without and lower calories!
Go for the drizzle - but it's totally your call. The muffins are delicious without as well!
Let cool on cooling rack before you drizzle the maple icing.
Bake for 30-35 minutes at 350 degrees.
After I get all the muffin cups filled, I top with some Gluten-Free Granola for a bit of crunch.
Ladle the batter into the lined muffin tin.
Granted, the batter doesn't look that awesome - but it's going to taste amazing! Trust me! So I just used a 1/4 teaspoon to ladle the batter into each muffin cup - just easier that way. If you have a small ice cream scoop that might work even better so every muffin will be the same size.
So you then add the yogurt and butter to the bowl with the wet ingredients.
Now is a good time to show you the Truvia sugar - which I'd never baked with before. It worked out really well. In a recipe like this for baking, it tastes great. On its own - it's not really that spectacular. But don't let that bother you - it works perfectly for these muffins! Here is the butter I use for taste and the 4oz Vanilla cup of yogurt you can get at TJ's that is PERFECT for the recipe as well.
Then add 3 over-rippened bananas to the bowl with the veggies and wet ingredients. Stir so completed combined.
For the wet ingredients add 3 eggs and Truvia sugar with honey and vanilla.
Add the cinnamon and the pumpkin pie spice to the dry ingredients bowl. Then combine all the dry ingredients so they are evenly distributed. It's important in Gluten-Free baking to get just the right consistency by mixing different flours - that's why I'm using three different kinds in this recipe. That way, the muffins don't totally fall apart when you eat them, and they don't end up a dry and like hockey-pucks either. LOL.
Add the almond meal (almond flour), rice flour, and coconut flour in another bowl with the baking powder. Keep in a separate bowl for dry ingredients.
Step 1: Grate the zucchini and carrots and separate into a mixing bowl. All the wet ingredients will go in here.