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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. 
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.
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
PrintLoaded Breakfast Muffins (gluten free and paleo)
- Yield: 12 large muffins
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
- Preheat oven to 350’F. Line a muffin tin with 12 muffin papers.
- 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.
- 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.
- 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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These look AMAZING!
Thanks, Marie!
This breakfast muffin looks delish!
Thanks, Tina!
Ah yes! Yum! My kids have been asking for a different muffin on muffin morning Thursdays, so I will try this one this week!
Hope you guys love them! 🙂
These are loaded with nutrition and look SO healthy and tasty 🙂
Thanks, Melissa!
These looks so healthy and filling. A perfect way to start the day!
★★★★★
Thanks, Jean!
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.
HA! Yes, I get it about the photos and words. But baking is my happy place. 🙂
WOW these really do pack a nutritional punch! Great recipe Katja xxD
Thanks, Donna!
They look amazing! Can you tell me how many calories per muffin?
Thanks,
Ana
Hi, Ana! I don’t calculate. But if you are curious, you can use this —-> https://www.myfitnesspal.com/ Hope that helps. 🙂
I completely agree, sometimes you need to just disconnect to have a nice long breakfast and recharge!
YES! It’s so hard in this line of work. I feel like I am always connected.
I love how much you packed into these! All of those carrots and raisins with the spices, that’s my kind of muffin.
★★★★★
So much stuff! I wasn’t sure if it would work. But it did. And they are amazing!
I SO admire your ability to add ALL the things to a recipe and make it work. I must make these!
HA! They really are super loaded. 🙂
Simple and delicious. Exactly my type of breakfast ! Love it!
★★★★★
Thanks, ChihYu!
I haven’t had muffins for a while but these aren’t packed full of tasty goodies! Have to try these.
★★★★★
Hope you get to try them, Darryl!
I feel the same way about the news! Everyone needs more love and some of these muffins! <3
YES! Love and muffins!
Can you substitute anything for the eggs?
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. 🙂
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.
Hi, Kate! I have not tried these with an egg substitute. I’d love to hear if you try it. 🙂
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:)
★★★★★
Your version sounds delish. I love how versatile this recipe is. And warm ghee on top….YUM!!
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.
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.
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.
Oh, dried cherries sound so good. I’m going to have to try that next time.
Turned out great! I’ve been wanting a nutrient-dense muffin for busy mornings before work, these will hit the spot! Thanks!
★★★★★
Yay! So happy you are enjoying them. 🙂
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!
You can just leave the carrot out. The apple sauce is part of the texture of the muffin. You could experiment with leaving it out and adding more fat. 🙂
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!
★★★★★
I am so happy to hear that you liked them. Thanks for sharing your version! 🙂
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!
★★★★★
Oh, yay! I am so glad you found me and that you love these. Your version sounds really good.
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!
Oh, yay! Happy to hear that.
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
★★★★★
HA! I could totally eat 4 of these little babes. I am so glad you love them! 🙂
These are so delicious! Thanks for the recipe, this will be staying in the “recipe box” (ie., Pinterest board) for regular rotation!
★★★★★
WooHoo! So glad you love them. 🙂
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! ❤️
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. 🙂
These turned out amazing! What is their shelf life? And do they need to be refrigerated? Thanks!
★★★★★
I usually keep them in the fridge for up to 5 days. They also freeze very well. 🙂