Gluten Free Apple Banana Carrot Breakfast Muffins

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Oh, how I love these breakfast muffins!  Let me count the ways!

  1. They are delicious!!!
  2. They are packed with nutrition!
  3. They are gluten-free!
  4. They are quick and easy to put together!
  5. The ingredients are crammed full of health benefits!
  6. They make for such a happy and delicious way to start your day!

Oh boy! I could go on and on!  These guys are loaded with yummy ingredients that go perfectly together to create a PERFECT muffin! Some of those ingredients are shown in the following pin, along with their health benefits!

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And that’s just some of the awesome ingredients in these things!  They are seriously crammed full of super healthy ingredients making them little nutrition powerhouses!  Let’s get to it!

GLUTEN FREE APPLE BANANA CARROT BREAKFAST MUFFINS

Ingredients (makes 9 muffins):

  • 3/4 cup gluten free rolled oats
  • 1/4 cup almond butter
  • 1 ripe banana
  • 1/4 cup honey
  • 1 egg
  • 1 tsp. vanilla
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. baking soda
  • 1 cup shredded carrots
  • 1 large honey crisp apple, cored, peeled, grated, and as much liquid as possible squeezed out
  • 1/3 cup raisins
  • 1/3 cup walnuts

Directions:

1.) Preheat the oven to 375 degrees. Grease 9 cups of a muffin tin. Place the oats in a food processor and process on high until the oats have a flour-like consistency.

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2.) Add the processed oats along with all of the other ingredients (except the carrots, apples, raisins, and walnuts) to a medium sized mixing bowl.  Stir, mix, and mush all the ingredients together to combine completely.

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3.) Add the carrots, apples, raisins, and walnuts, and gently fold them into the batter.

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4.) Distribute the batter evenly between your 9 greased cups in the muffin tin.  Bake in the oven at 375 degrees for 15-20 minutes until the outside is shiny and set, and an inserted toothpick comes out clean.

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5.) Allow to cool in the pan for 10-20 minutes, then remove from the pan and transfer to a plate.  If you carefully turn the muffin tin upside down, they should come right out.

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Breakfast perfection!

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YUMMY!  Enjoy! 🙂

Butternut Squash Chocolate Muffins

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CHOCOLATE!!!!  Yeah!  believe it or not, these chocolaty morsels of deliciousness are not only good for you , but they actually contain veggies!  Butternut squash to be specific!

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Between the butternut squash and the raw cacao in these guys, they are jam packed with antioxidant goodness!  Plus, did I already mention chocolate?!?  these taste a lot like a brownie, but in the form of a healthy breakfast muffin.  Regardless, they are delicious and healthy, which makes them a winner in my book!

Not only that, but as most muffin recipes are, they are super easy to make…oh, and one more thing – they’re gluten free!!!  Seriously can’t say enough good things about these, but if you give them a try, the taste will speak for itself – SO YUMMY!

BUTTERNUT SQUASH CHOCOLATE MUFFINS

Ingredients (makes 12 muffins):

  • 1 cup butternut squash puree (you could also use sweet potato puree, pumpkin, carrot puree, or mixture of all of these)
  • 1/3 cup plain unsweetened almond milk
  • 1 tsp. alcohol free vanilla
  • 1/3 cup almond butter
  • 1/4 cup melted coconut oil
  • 1/3 cup raw honey
  • 1 1/4 cup gluten free oat flour
  • 2 tsp. aluminum free baking powder
  • 1/3 cup raw cacao powder
  • 1/2 cup dark chocolate chips

Directions:

1.) Preheat the oven to 400 degrees, and oil a muffin tin.  In a medium mixing bowl, combine the butternut squash, almond milk, vanilla, almond butter, coconut oil, and honey.  Stir until completely smooth.

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2.) In a small bowl, sift together the oat flour, baking powder, and cacao powder.  Add the dry ingredients to the wet ingredients and mix well.

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3.) Fold in the chocolate chips.

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4.) Fill each of the tins in the muffin pan about 3/4 of the way full (about 1/4 cup of batter in each tin).  bake in the oven at 400 degrees for 25-30 minutes.

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5.) Allow to cool in the muffin pan for 5-10 minutes, then remove and serve.

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Chocolaty goodness!  Enjoy! 🙂

Loaded Carrot and Apple Muffins

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So, I’m sure you’ve heard of loaded baked potatoes, but what about a loaded muffin?  Oh. My. Gosh. Guys!  This muffin is SO SO yummy, and it is beyond loaded with gobs and gobs of good-for-you ingredients that make it into a perfect way to start your day.

Seriously, when I say it’s loaded, I am so serious!  Of course, there are the apples and carrots (yep, carrots, I was even able to sneak a veggie in there), and these two ingredients alone provide tons of nutrition and are loaded with health benefits.

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And that’s just the tip of the iceberg!  These guys also have walnuts, raisins, coconut flakes, coconut oil…see?  When I say loaded, I mean LOADED with goodies!  Another bonus?  They are super easy to make, and they make your house smell fabulous while they are baking!  Oh, and did I mention that they are gluten free?  Whaaaaat?  Um, yeah, so what are we waiting for?  Let’s get to the recipe!

LOADED CARROT AND APPLE MUFFINS

Ingredients

  • 1 3/4 cups oat flour (gluten free)
  • 1 Tbsp. Baking Powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. sea salt
  • 1/2 cup raw honey
  • 3/4 cup applesauce
  • 1/2 cup melted coconut oil
  • 1 Tbsp. alcohol free vanilla
  • 1 apple shredded
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts

Directions

1.) Preheat the oven to 400 degrees, and grease a 12 muffin muffin tin with coconut oil.  In a large mixing bowl, mix together the oat flour, baking powder, baking soda, cinnamon, ginger, and sea salt.

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2.) Add the honey, applesauce, coconut oil, vanilla, and shredded apple.  Stir to mix well.

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3.) Fold in the carrots, raisins, coconut flakes, and walnuts.  Stir to mix well.

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4.) Fill the prepared muffin tin evenly with the batter.  Bake in the oven at 400 degrees for 10 minutes.  Reduce the heat to 350 degrees and bake for an additional 10-15 minutes, or until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the muffin tin for about 5 minutes, then remove the muffins and allow to cool to desired temperature before serving.

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So yummy and loaded with nutrition!  Seriously makes for the perfect breakfast!

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Enjoy! 🙂