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Healthy Breakfast Muffins

(Makes 9 muffins)
Ingredients:

1 cup almond flour
3/4 cup old-fashioned oatmeal (check if gluten-free)
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup chopped walnuts
1/2 apple, unpeeled and grated
1 small-medium carrot, peeled and grated
1 small zucchini, grated
2 eggs, room temperature
1/4 cup honey or maple syrup
1/4 cup melted coconut oil
Grated zest of 1 orange

Directions:

Preheat the oven to 350⁰ F.  Line 9 muffin cups with paper liners.

In a bowl, combine the almond flour, oatmeal, cinnamon, baking soda, salt and walnuts; toss to combine.

Add the apple, carrots and zucchini; toss to combine.

In a small bowl, whisk together the eggs, honey, coconut oil and orange zest.
Add to the bowl of dry ingredients and stir to combine.

Divide evenly among the muffin cups, filling each to the rim.

Bake 25 minutes or until a toothpick inserted in the center comes out clean.

Store in an airtight container for up to 3 days in the refrigerator or freeze.
These hearty and healthy muffins are gluten-free and chock full of carrots, apple, zucchini and walnuts. They are perfect for breakfast, a delicious afternoon snack or as a healthy addition to your children's school lunch box.
BREAKFAST AND BRUNCH  >  HEALTHY BREAKFAST MUFFINS
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A great alternative to disposable papers, the multi-pack of reusable silicone baking cups can be used over and over for cupcakes, muffins and more.
The baking cups work with any standard muffin pan and, depending on the batter, they can also be used freestanding on a flat cookie sheet. They provide effortless food release-no greasing or cooking spray needed; stain and odor resistant.
KITCHEN TOOL
Sharp Stainless Steel blades get the job done quickly and result in cleanly sliced and grated food. Removable rubber bottom keeps you safer and prevents slipping and sliding on your counter, cutting board or plate.
BREAD RECIPES  >  QUICK BREADS AND MUFFINS  > HEALTHY BREAKFAST MUFFINS