These muffins are loaded with real apples, carrots and pecans making them the perfect nutritious start to your morning. The addition of our apple cucumber collagen, cinnamon and vanilla give them the flavor of a decadent dessert, but one you can feel good about eating any time of day. They also keep well in the freezer and are a great option for meal prep plans. By @freshlydafna
- Serves: 12
- Time: 40 mins.
Ingredients
Dry Ingredients
- 1 ¼ cup almond flour
- ½ cup tapioca flour
- ½ cup Great Lakes Apple Cucumber Collagen
- 1/3 cup flax
- 2 tsp baking powder
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp salt
Wet Ingredients
- ½ cup coconut sugar
- 3 eggs
- ¼ cup coconut oil, melted & cooled
- ¼ cup milk of choice
- 1 tsp vanilla
- 1 cup shredded carrot (about 1 medium)
- 1 cup shredded apple (about 1 large)
- 1 cup pecans, chopped (optional)
Directions
- Heat oven to 375 and prepare muffin tin by lining with muffin liners or greasing with additional oil.
- In a large mixing bowl, whisk together all the dry ingredients.
- In a medium mixing bowl whisk together the coconut sugar, egg, oil, milk and vanilla until well combined and bubbly.
- Stir in the shredded carrot and apple.
- Mix the wet mixture into the dry mixture and stir until just well combined. Stir in the pecans if using.
- Evenly distribute the batter into the 12 muffin tins (about 3 tbsp each) and bake for 26-28 minutes or until a toothpick comes out clean when pierced into the muffin.
- Let cool slightly in the muffin tin before moving to a cooling rack to cool completely.
