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Loaded Breakfast Muffins (gluten free and paleo)

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breakfast muffin sitting on counter with seeds all around

When I say loaded, I mean loaded. These breakfast muffins are jam packed with all the good things. 

What do you so when you are stressed?   I do two things:  yoga and baking. Both are relaxing.  And both make me happy.

Anyone else upset about the state of affairs in the world today?  Most days I am pretty good at keeping a positive outlook on life, but some days are just hard.  I oscillate between wanting to know what’s going on in the world and wanting to just cuddle up in my warm bed with a good book until it’s all over.  Don’t get me wrong.  I’m not apathetic in any way.  I just get overwhelmed by all of the violence, pain, and hatred in the world.  How do we stay open and loving in the face of it all?

I find myself having to give myself little positivity pep talks to keep me on the right track.  I find myself clinging to what is good and right in the world, like my family and friends. I focus on doing my good work in the world of raising decent human beings and inspiring healthy, clean living.  And I find myself in the kitchen baking away because that’s just what makes sense to me sometimes.

So here we are.  Another muffin recipe created out of my need to relax and unwind.  This one is a super loaded breakfast muffin full of nutrient-dense goodness to keep you fueled and full so you can go out in the world and do your good work.

4 breakfast muffins in a muffin tin

close up of muffin in a muffin tin

Here’s the stars of this muffin show:

  • carrots
  • apples
  • raisins
  • pumpkin seeds
  • sunflower seeds
  • hemp seeds
  • chia seeds
  • coconut

I actually wasn’t sure that I could pack all of those superfoods into one muffin.  But I did it. When I took the muffin tin out of the oven, it was noticeably heavier than my usual muffin recipes.  And according to my official taste-testers (my family), they are the bomb! They are moist, delicious, and full of flavor.

close up of breakfast muffin

hand holding breakfast muffin

These are definitely muffins you can feel good about eating.  All real food ingredients.  No gluten or refined sugars.  Loaded with protein, fiber, and a ridiculous amount of essential vitamins and minerals. And they freeze very well for easy an breakfast or snack later on.

So go ahead.  Make yourself a batch.  You may get what I mean about baking being a pretty zen experience.

xo,

Katja

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Loaded Breakfast Muffins (gluten free and paleo)

★★★★★ 4.9 from 14 reviews
  • Author: Katja from Savory Lotus
  • Yield: 12 large muffins 1x
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Ingredients

  • 1 and 1/2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 2 tbsp coconut flour (I use THIS brand)
  • 1 tsp baking soda
  • 1 tsp cinnamon powder
  • 1/4 tsp salt
  • 1/2 cup pumpkin seeds
  • 1/2 cup sunflower seeds
  • 1/2 cup unsweetened coconut shreds (like this)
  • 2 tbsp chia seeds (I use THIS brand)
  • 2 tbsp hemp seeds (I use THIS brand)
  • 1 cup grated carrot
  • 1 cup apple, diced into 1/4 inch cubes  (peeled and cored)
  • 1/2 cup raisins, soaked in water for 5 minutes and drained
  • 3 eggs
  • 1/2 cup applesauce
  • 1/2 cup maple syrup
  • 1/2 cup butter, ghee, or coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 tsp apple cider vinegar (I use THIS raw brand)

Instructions

  1. Preheat oven to 350’F.  Line a muffin tin with 12 muffin papers.
  2. Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl.  Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds. Fold in grated carrots, chopped apples, and raisins.
  3. In another bowl, whisk together eggs, apple sauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar.  Pour wet into dry and mix until well incorporated.
  4. Using a 1/4 cup scoop, divide batter among 12 muffin cups.  They will be almost full.  Bake for 25-27 minutes, until golden and done in center.

Notes

  • Feel free to substitute cranberries, goji berries, chopped dried apricots, or any dried fruit you like for the raisins.
  •  You can easily sub out any nuts or seeds that you like in equal proportions for what I have listed. Some suggestions:  walnuts, pecans, and sesame seeds.
  •  For better digestion, I always recommend using soaked/sprouted nuts and seeds.  You can either buy them already soaked OR make your own.  Simply soak in water with a bit of sea salt overnight.  Drain and rinse.  And dehydrate at 110’F until crispy.

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Reader Interactions

Comments

  6. Baking is my stress therapy as well. Although baking for the blog doesn’t count for me because that means pictures and words 🙂 These muffins look so good! Love all the add-ins. I’d gladly have one for breakfast.

    Reply

    • Here you go:
      Amount per serving
      Calories 227
      % Daily Value*
      Total Fat 15.4g 20%
      Saturated Fat 3.7g 19%
      Cholesterol 0mg 0%
      Sodium 175mg 8%
      Total Carbohydrate 15g 5%
      Dietary Fiber 4.5g 16%
      Total Sugars 1.1g
      Protein 7.8g
      Beware the percentages. I eat about 1200 calories per day, so keep my fat at about 20%, I should only eat about 26 grams of fat, whereas this nutrition counter thinks I’ll eat 60 grams.

      Reply

    • Hi, Stacie! I do not have much experience with flax eggs, chia eggs or egg replacements, but I know folks do use those in baking. You would have to experiment with different binders to get the texture that you like. Please let e know if you try it. 🙂

      Reply

    • Just saw this recipe and wonder if you ever tried it with an egg substitute? They look great but I can’t do eggs either.

      Reply

  16. I just made these and they turned out wonderfully! I love to bake but have taken a break since I have been eating Paleo-this. I had everything but the coconut flour and sunflower seeds, so added in some ground flax seed and quinoa flour and substituted pecans, also added goji berries-so good! I wasn’t sure the quinoa flour and flax would absorb liquid the way that coconut flour does, but they turned out really good-especially with a little ghee while warm-yum! Thanks for the great recipe:)

    ★★★★★

    Reply

  17. I’ve made these a couple of times now and they taste amazing! One slight problem – you don’t say when to add the apple sauce, so I’ve been adding it with the wet ingredients, but the muffins are taking over an hour to cook through! I’m wondering if the 1/2 cup of apple sauce shouldn’t be on the list of ingredients after all! I’m going to leave it out next time and see how they cook. I took some to a “bring a plate to share” brunch last weekend and everybody raved about how wonderful they were.

    Reply

    • Hi, Eileen! Yes, the apple sauce does go into the recipe. It goes in with the wet. I’m not sure why your muffins are taking so long to bake through. With the 3 different flours (especially the coconut flour), the mixture seems to absorb pretty well. Be sure to measure carefully. But I am glad that you are enjoying them. 🙂 Thanks for stopping by.

      Reply

      • Hello, I substituted tapioca four for Arrowroot powder. I don’t like carrots so instead of carrots I used grated apples. Instead of applesauce, I used pumpkin (can) because I already had lots of apple. I omitted the syrup (no sugar diet). They took an hour to cook through. Also, they really stuck to the paper cups and were still a bit wet on the inside. Suggestions?

        Reply

  18. Excellent recipe! I substituted dried cherries for raisins which impart a nice tartness. What a power house of nutrients. Thanks for all your recipes. They work, they’re healthy and delicious.

    Reply

  19. Turned out great! I’ve been wanting a nutrient-dense muffin for busy mornings before work, these will hit the spot! Thanks!

    ★★★★★

    Reply

  20. Wonder, if you wanted to keto-ize it, is there substitute for the carrots or can they be omitted? Also for the apple sauce or sub? Thanks! Looks grreat!

    Reply

  21. Made these and they are great!! Very versatile and satisfying. Ive been grain-free baking for years and these are not the flat faux-muffins that some grain free recipes create. The second time I made these, I made a couple of substitutions– I used tigernut flour for the almond, only 2 eggs + an extra scant 1/4 c apple sauce and 2 tsp gelatin, 1/4 butter 1/4 cup avocado oil, and I used soaked pecans, walnuts, pumpkin seeds, sesame seeds, and little shredded coconut. Goji berries for raisins. Extra carrot and only 1/3 c maple syrup. Excellent! Thanks Katja for the wonderful muffin template!

    ★★★★★

    Reply

  22. I just found your site and these AMAZING Breakfast Muffins…I substituted pecans for the pumpkin seeds and used 1/2 butter and 1/2 coconut oil…used dried cranberries too…THEY ARE SO DELICIOUS! My recipe made 18 muffins…they baked in 25 minutes and came out perfect. I am assuming these need to be stored in the refrigerator…So YUMMY and packed with goodness!

    ★★★★★

    Reply

  23. I made these wonderful muffins last week and they are moist and delicious! I shared them with two other people and they both loved them, too. I’ll be making this recipe for years to come. Thanks so much!

    Reply

  24. These are OMG freakin delicious. Hopefully I don’t gain weight eating them. I just ate two and could eat two more, but I won’t. Thanks

    ★★★★★

    Reply

  26. Hi
    Thanks for this great recipe – what could I swap the almond flour for as it’s for my daughters packed lunch and nuts aren’t allowed due to allergies at school? (Seeds/ coconut etc all ok.). My daughter is gluten free… thanks so much for your help! I would love to make these for her. Claire.
    Ps share your huge concerns about the world and love of baking, yoga and lovely people! ❤️

    Reply

    • Hi, Claire! I haven’t tried any other flours with this recipe. I’m guessing you could use an all purpose GF flour. The texture won’t be exactly the same as almond flour has a unique moist texture. But you can play around with it and see if you like it. I’d love to hear how it goes. Thanks for stopping by. 🙂

      Reply

    • Hi, Glenda! I would not say that it is too dry – but not really wet either. The recipe is extremely versatile. It works with all sorts of ingredients and additions. Hope you enjoy them! 🙂

      Reply

  31. I just made these…they’re amazing!! I did tweak it a bit…I used cranberries instead of raisins, gluten free flour instead of arrowroot, and flax meal instead of hemp seeds. They are so yummy! A perfect balance, not too dry but also not too moist!

    Reply

  32. I just pulled these out of the oven and they are absolutely delicious. I used your ingredients because I had them all in my kitchen. Walnuts would be a great addition. It did make 12 large muffins, I just packed it in the tins. I am always looking for a good substantial breakfast muffin with lots of nutrients and I found it! Thank you!

    ★★★★★

    Reply

  34. Amazing! I used 2 cups Namaste (tree nut-free) baking blend instead of almond, coconut and arrowroot flour and followed the rest of the recipe. They were perfect! Thank YOU for this recipe.

    ★★★★★

    Reply

  35. Hey!
    Thanks for sharing this recipe!
    I made them tonight and am so happy with the outcome! They are so good! Looking forward to packing them in our lunches. I didn’t have arrowroot in the house so I used an equal amount of cornstarch which I thought might not workout, but it did! Can’t even taste it. My oven runs hot as well so only cooked them for 20 minutes. There’s nothing like a warm muffin out of the oven with a touch of butter on it. YUM. Thanks!

    Reply

  37. Loved this recipe! Unfortunately got a lot of “batter” left over, any recommendations on how to store the remainders until my muffin forms are free to use again?

    ★★★★

    Reply

    • You can just pour the batter into any small glass baking dish and make a little “cake” while you bake the muffins. Or you can just pop it in the frisge for a few minutes while the other muffins cook. 🙂

      Reply

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