We know that in pregnancy and new motherhood (and, really, anytime!) it is so important to eat a healthy breakfast. We also don’t always have time to whip up a full protein packed, veggie-filled meal in the mornings. Enter these tasty treats. These muffins are full of protein, healthy fats, veggies…and they are gluten-free (and still delicious)! They are also easy to make.
Great as a meal on the go (or part of a fuller morning meal) or as a snack anytime of day!
- 5 eggs
- 1 cup coconut oil
- 2 t vanilla extract
- 2 c rice flour
- 1¼ c sugar (can use coconut sugar)
- 1 c oats (use gluten-free certified if sensitive to gluten)
- 1 c unsweetened, flaked coconut
- 1 c golden raisins
- 1 apple, grated
- 2 c carrot, grated
- 1/2 c chopped walnuts (optional)
- 2 t ground cinnamon
- 2 t baking powder
- 2 t baking soda
- ¼ t sea salt
Preheat oven to 350°.
Mix all ingredients until this very thick batter results (with even moisture throughout).
Line a regular sized muffin tin with paper baking cups. Fill these ¾ full with batter.
Bake for 25 minutes until firm and toasty brown on the outside.
Cool in the tins and then on a rack.