Tasty + healthy morning muffins

muffinWe 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.