I have been struggling lately with breakfast. My standard breakfast is usually 2 eggs and a half of an avocado, but the last couple weeks have been a little more hectic than most. Making time to whip up some over easy eggs and slice an avocado has been easier said than done. I’ve been resorting to a quick protein shake or a not-so-healthy quick option. This week I decided that instead of “making more time in the morning for breakfast” (which I know will not happen) I would make something on Sunday night that would be an easy on the go option for me that I can enjoy all week.
I sifted through my collection of recipes (I’ve printed and saved dozens over the years) and stumbled upon a muffin recipe that I decided to tweak a little bit. My altered recipe is below – and they turned out delicious! I doubled the original recipe and made some swap outs and additions, so my measurements are more approximations. I hope you enjoy these as much as I will!
On The Road to Fit Healthy Morning Muffins
Ingredients
- 1 Cup Sweet Potato Puree (or you can use mashed sweet potatoes)
- 1 Cup Shredded Coconut
- 1 Cup Dried Cranberries
- 1/2 Cup Raw Honey
- 1/4 Cup Shredded Carrot
- 1/8 Cup Chia Seeds
- 1/8 Cup Ground Flax Seeds
- 4 Eggs
- 3/4 Cup Tapioca Flour
- 3/4 Cup Coconut Flour
- 2 tsp Cinnamon
- 2 tsp Vanilla Extract
- 2 tsp Baking Powder
Directions
- Preheat oven to 350 degrees
- Combine all ingredients in a large mixing bowl and blend well.
- Coat muffin tin with non-stick cooking spray or use paper liners and divide batter among 12 cups. These muffins will not rise like other muffins, so feel free to fill them up to the top!
- Bake for 28-30 minutes or until muffins are cooked all the way through (you can insert a toothpick in the center and it will come out clean)
- Allow to cool a little before serving
Yields: 12 delicious & healthy muffins
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time in the Kitchen: 45 minutes
Total Time Saved Every Morning: 10-15 minutes (winning!)
