Breakfast Holiday Mufns

Tese moist mufns are wonderful to serve for a holiday breakfast or brunch. Tey are high in protein, healthy fats, and perfectly sweet.

Makes 12 Muffns Muffn Method

Dry Ingredients

2 ½ cups almond four, fne ¾ cup coconut sugar, or monk fruit for keto 1 ½ tsp. baking powder 1 tsp. ground cinnamon ¼ tsp. sea salt

Wet ingredients

2 eggs, or unsweetened apple sauce for vegan (¼ cup applesauce for each egg) ¼ cup + 2 tbsp. coconut oil for muffn cups ¼ cup water 1 tsp. vanilla extract

Additional ingredients

1 ½ cups fnely grated carrots ¼ cup medjool dates, pitted, & chopped (soak in hot water for 10 minutes) ¼ cup chopped walnuts, extra for topping

Preheat the oven to 350 Mix all the dry ingredients until well combined. Mix all the wet ingredients until well combined. Add wet ingredients to the dry ingredients. Mix until completely incorporated.

Add in the grated carrots. Add in ¼ cup of chopped walnuts. Add in the soaked, pitted, chopped, medjool dates. Mix well.

Line 12 muffn tins with parchment paper cups. Oil each one with the extra coconut oil.

I like to use a plastic pastry bag to pipe in the batter. You can use a large ziplock bag, and snip the tip off to release the batter into the cups. Fill ¾ of the cup. An ice cream scooper works well too. Sprinkle the extra walnuts on top of each muffn. Bake for 25-30 minutes, or until golden brown.

Laurie Richardone is a seasonal gluten free chef and certifed health coach. To work with Laurie, visit LaurieRichardone.com