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By Katja Heino 119 Comments
Savory Lotus may receive commissions from purchases made through links in this post.

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) | www.savorylotus.com

Loaded Breakfast Muffins (gluten free and paleo)

★★★★★ 4.9 from 26 reviews
  • Author: Katja from Savory Lotus
  • Yield: 12 large muffins 1x
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Ingredients

Scale
  • 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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Filed Under: Breakfast, Muffins Tagged With: breakfast muffins, chia seeds, gluten free muffins, hemp seeds, muffins, paleo muffins, pumpkin seeds. apple

Reader Interactions

Comments

  1. Marie says

    October 5, 2017 at 1:41 pm

    These look AMAZING!

    Reply
    • Katja Heino says

      October 8, 2017 at 8:21 pm

      Thanks, Marie!

      Reply
      • Glenys says

        March 23, 2021 at 11:58 am

        Really good. I modified to use what I had and can tolerate, eg no almond flour, used my GF blend and brown rice malted syrup instead of applesauce and maple syrup. Incredibly good. I look forward to freezing and trying afterwards. One happy Kiwi

        ★★★★★

        Reply
        • Katja Heino says

          March 24, 2021 at 12:06 pm

          Thank you for sharing your subs. Glad you enjoyed it. 🙂

          Reply
  2. Tina says

    October 9, 2017 at 9:32 am

    This breakfast muffin looks delish!

    Reply
    • Katja Heino says

      October 14, 2017 at 12:33 pm

      Thanks, Tina!

      Reply
  3. Renee says

    October 9, 2017 at 4:07 pm

    Ah yes! Yum! My kids have been asking for a different muffin on muffin morning Thursdays, so I will try this one this week!

    Reply
    • Katja Heino says

      October 14, 2017 at 12:33 pm

      Hope you guys love them! 🙂

      Reply
  4. Melissa Schollaert says

    October 9, 2017 at 4:51 pm

    These are loaded with nutrition and look SO healthy and tasty 🙂

    Reply
    • Katja Heino says

      October 14, 2017 at 12:33 pm

      Thanks, Melissa!

      Reply
  5. Jean says

    October 9, 2017 at 5:42 pm

    These looks so healthy and filling. A perfect way to start the day!

    ★★★★★

    Reply
    • Katja Heino says

      October 14, 2017 at 12:32 pm

      Thanks, Jean!

      Reply
  6. Jessica DeMay says

    October 10, 2017 at 5:15 pm

    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
    • Katja Heino says

      October 14, 2017 at 12:32 pm

      HA! Yes, I get it about the photos and words. But baking is my happy place. 🙂

      Reply
    • Nicole M says

      May 31, 2019 at 5:48 am

      Would using regular gf flour work instead of almond flour?

      Reply
      • Katja Heino says

        June 1, 2019 at 4:51 pm

        Hi, Nicole! I haven’t tried this recipe with regular GF flour. The texture would be different, but it may work. You may need to adjust the quantity of the flour a bit if batter is too runny or add liquid if it’s too dry. I’d love to hear if you try it. 🙂

        Reply
  7. Donna says

    October 11, 2017 at 7:28 am

    WOW these really do pack a nutritional punch! Great recipe Katja xxD

    Reply
    • Katja Heino says

      October 14, 2017 at 12:27 pm

      Thanks, Donna!

      Reply
  8. ANA M THRASHER says

    October 12, 2017 at 12:22 pm

    They look amazing! Can you tell me how many calories per muffin?
    Thanks,
    Ana

    Reply
    • Katja Heino says

      October 14, 2017 at 12:25 pm

      Hi, Ana! I don’t calculate. But if you are curious, you can use this —-> https://www.myfitnesspal.com/ Hope that helps. 🙂

      Reply
    • Merbs says

      July 27, 2019 at 1:17 pm

      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
  9. Kari - Get Inspired Everyday! says

    October 12, 2017 at 4:11 pm

    I completely agree, sometimes you need to just disconnect to have a nice long breakfast and recharge!

    Reply
    • Katja Heino says

      October 14, 2017 at 12:23 pm

      YES! It’s so hard in this line of work. I feel like I am always connected.

      Reply
  10. Emily @ Recipes to Nourish says

    October 12, 2017 at 10:53 pm

    I love how much you packed into these! All of those carrots and raisins with the spices, that’s my kind of muffin.

    ★★★★★

    Reply
    • Katja Heino says

      October 14, 2017 at 12:22 pm

      So much stuff! I wasn’t sure if it would work. But it did. And they are amazing!

      Reply
  11. Irena Macri says

    October 15, 2017 at 6:20 pm

    I SO admire your ability to add ALL the things to a recipe and make it work. I must make these!

    Reply
    • Katja Heino says

      October 17, 2017 at 11:32 am

      HA! They really are super loaded. 🙂

      Reply
  12. ChihYu says

    October 16, 2017 at 4:56 am

    Simple and delicious. Exactly my type of breakfast ! Love it!

    ★★★★★

    Reply
    • Katja Heino says

      October 17, 2017 at 11:32 am

      Thanks, ChihYu!

      Reply
  13. Darryl says

    October 16, 2017 at 5:59 pm

    I haven’t had muffins for a while but these aren’t packed full of tasty goodies! Have to try these.

    ★★★★★

    Reply
    • Katja Heino says

      October 17, 2017 at 11:31 am

      Hope you get to try them, Darryl!

      Reply
  14. Becky Winkler says

    October 23, 2017 at 7:58 am

    I feel the same way about the news! Everyone needs more love and some of these muffins! <3

    Reply
    • Katja Heino says

      October 23, 2017 at 11:28 am

      YES! Love and muffins!

      Reply
  15. stacie king says

    October 26, 2017 at 8:03 am

    Can you substitute anything for the eggs?

    Reply
    • Katja Heino says

      October 30, 2017 at 11:28 am

      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
    • Kate says

      January 7, 2018 at 7:03 pm

      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
      • Katja Heino says

        January 8, 2018 at 1:53 pm

        Hi, Kate! I have not tried these with an egg substitute. I’d love to hear if you try it. 🙂

        Reply
  16. Fern says

    October 31, 2017 at 4:04 pm

    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
    • Katja Heino says

      November 4, 2017 at 12:41 pm

      Your version sounds delish. I love how versatile this recipe is. And warm ghee on top….YUM!!

      Reply
  17. Eileen says

    November 9, 2017 at 3:35 am

    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
    • Katja Heino says

      November 9, 2017 at 10:45 am

      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
      • Margot says

        April 7, 2019 at 1:33 pm

        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
        • Katja Heino says

          April 9, 2019 at 11:19 am

          I haven’t tried this recipe with canned pumpkin. I’m guessing that it made them a bit too dense and maybe a bit too wet for the recipe. 🙂

          Reply
  18. Dee says

    December 19, 2017 at 1:19 pm

    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
    • Katja Heino says

      December 20, 2017 at 1:06 pm

      Oh, dried cherries sound so good. I’m going to have to try that next time.

      Reply
  19. Kali says

    January 12, 2018 at 2:47 pm

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

    ★★★★★

    Reply
    • Katja Heino says

      January 13, 2018 at 8:58 am

      Yay! So happy you are enjoying them. 🙂

      Reply
  20. Sue says

    January 29, 2018 at 1:26 pm

    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
    • Katja Heino says

      January 30, 2018 at 12:59 pm

      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. 🙂

      Reply
  21. Corinne McAndrews says

    February 27, 2018 at 7:45 pm

    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
    • Katja Heino says

      March 7, 2018 at 12:04 pm

      I am so happy to hear that you liked them. Thanks for sharing your version! 🙂

      Reply
  22. Dinah Sutton says

    March 11, 2018 at 12:15 pm

    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
    • Katja Heino says

      March 12, 2018 at 6:11 pm

      Oh, yay! I am so glad you found me and that you love these. Your version sounds really good.

      Reply
  23. Laurie says

    March 15, 2018 at 7:15 pm

    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
    • Katja Heino says

      March 20, 2018 at 9:23 am

      Oh, yay! Happy to hear that.

      Reply
  24. Debbie says

    June 12, 2018 at 8:16 am

    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
    • Katja Heino says

      June 16, 2018 at 8:12 am

      HA! I could totally eat 4 of these little babes. I am so glad you love them! 🙂

      Reply
  25. Katja Heino says

    July 19, 2018 at 10:58 am

    WooHoo! So glad you love them. 🙂

    Reply
  26. Claire says

    September 13, 2018 at 12:33 am

    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
    • Katja Heino says

      September 17, 2018 at 10:28 am

      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
  27. Kaitlyn says

    October 28, 2018 at 8:25 pm

    These turned out amazing! What is their shelf life? And do they need to be refrigerated? Thanks!

    ★★★★★

    Reply
    • Katja Heino says

      November 3, 2018 at 8:01 am

      I usually keep them in the fridge for up to 5 days. They also freeze very well. 🙂

      Reply
  28. Carole Saffell says

    December 2, 2018 at 3:41 pm

    Can I substitute tigernut flour for the almond flour?

    Reply
    • Katja Heino says

      December 4, 2018 at 2:57 pm

      I have not tried this recipe with tigernut flour, so I cannot say for sure. Please let me know if you try it. 🙂

      Reply
  29. Glenda says

    December 16, 2018 at 4:10 pm

    I just made this recipe…they are in the oven now. It was a very dry mixture tho. Is that how it should be?

    Reply
    • Katja Heino says

      December 17, 2018 at 8:39 pm

      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
  30. Maggie says

    December 29, 2018 at 10:29 am

    Has anyone worked out the number of carbs per muffin? Thanks

    Reply
    • Katja Heino says

      January 2, 2019 at 11:25 am

      I don’t calculate macros, but you can use this if you want to find out—-> https://www.myfitnesspal.com/
      Hope that helps. 🙂

      Reply
  31. Heidi says

    March 18, 2019 at 1:10 am

    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
    • Katja Heino says

      March 26, 2019 at 11:23 am

      Yay! That makes me happy to hear. 🙂

      Reply
  32. Joli Ewart says

    April 7, 2019 at 5:41 pm

    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
    • Katja Heino says

      April 9, 2019 at 10:11 am

      Yay! So glad you love them! 🙂

      Reply
  33. Kimmie Holloway says

    April 15, 2019 at 2:28 am

    Hello,
    Keen to try. Can you advise what the nutritional values are?

    Thank you,
    Kimmie

    Reply
    • Katja Heino says

      April 19, 2019 at 9:13 pm

      Hi, Kimmie! I don’t calculate. But if you want to know, you can use this —> https://www.myfitnesspal.com/ Hope that helps! 🙂

      Reply
  34. Becky says

    August 4, 2019 at 2:55 pm

    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
    • Katja Heino says

      September 4, 2019 at 1:19 pm

      Yay! Thanks for sharing your subs. 🙂

      Reply
  35. Dawn kuhn says

    September 8, 2019 at 6:12 pm

    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
  36. Beth says

    January 11, 2020 at 7:40 am

    My family loves this recipe! We have to keep ourselves from eating the whole batch all at once!

    ★★★★★

    Reply
    • Katja Heino says

      January 15, 2020 at 2:59 pm

      Oh, yay! I’m so happy to hear that. 🙂

      Reply
  37. Petra says

    January 12, 2020 at 10:07 am

    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
    • Katja Heino says

      January 15, 2020 at 2:59 pm

      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
  38. Suzanne says

    January 27, 2020 at 12:11 pm

    These look so good! What a great breakfast meal prep for the whole family!

    Reply
    • Katja Heino says

      January 27, 2020 at 3:07 pm

      Yes! We love these on busy mornings. 🙂

      Reply
  39. Vanessa says

    January 27, 2020 at 12:12 pm

    Thanks for sharing! Do they keep long?

    Reply
    • Katja Heino says

      January 27, 2020 at 3:07 pm

      I freeze mine so they last a long time. You could keep them in the fridge for several days. I prefer to freeze leftovers. 🙂

      Reply
  40. Dana says

    January 28, 2020 at 7:47 am

    Nice hearty muffins! I used King Arthur Paleo Baking Flour in place of the 3 flours given in the recipe (I used 2 cups + 2 tablespoons to equal the amount in the recipe, but next time I will omit the additional 2 TBSP, as the batter was quite stiff). I subbed chopped dates for the raisins (soaking them for 5 minutes). Everything else I did exactly as written. Filling the muffin cups 3/4-7/8 full (1/4 cup each), I had enough dough (it was WAY thicker than a batter) for 18 muffins. They didn’t really rise much at all, though, so next time I will try piling 12 muffin cups high. I have been keeping them in the freezer and pulling them out as needed so that I don’t overeat them.

    ★★★★

    Reply
    • Katja Heino says

      January 30, 2020 at 12:55 pm

      Thanks for sharing your subs. 🙂

      Reply
  41. Tina says

    February 12, 2020 at 10:58 am

    These are the best muffins! Thank you so much for the recipe! Do you know if this could be made in a bread machine, maybe on a cake setting, or a gluten free bread setting?

    Reply
    • Katja Heino says

      February 18, 2020 at 12:21 pm

      Hi, Tina! I have never used a bread machine so I can’t comment on that. But please tell me if you try it. 🙂

      Reply
  42. Kim says

    March 21, 2020 at 5:42 pm

    Made these yesterday and my family raved how great they were. Oddly I just found the butter I was melting in the microwave today. Now I’m curious to make them again. If they’re that good without the fat I would think the butter will make them even better. Thanks for the recipe. Definitely a keeper.

    ★★★★★

    Reply
    • Katja Heino says

      March 26, 2020 at 10:56 am

      Ha! That’s funny! I’m glad they were good anyway. I’m sure they are even tastier with the fat. 🙂

      Reply
  43. Sherrie says

    April 11, 2020 at 8:38 am

    Excellent! Flavorful, moist, just sweet enough and completely healthy! Thank you for this jewel…I have been searching!

    ★★★★★

    Reply
    • Katja Heino says

      April 21, 2020 at 12:15 pm

      Yay! That makes me so happy to hear. Glad you loved them. 🙂

      Reply
  44. Cathy says

    May 7, 2020 at 7:03 am

    These look yummy! I don’t keep applesauce on hand ever, what can I sub for it?

    Looking forward to trying these!

    Reply
    • Katja Heino says

      May 12, 2020 at 1:41 pm

      You could sub banana or pumpkin or even some sort of squash (cooked) or even sweet potato mash. Let me know if you try it. 🙂

      Reply
  45. Caroline says

    May 11, 2020 at 6:26 pm

    Our new favorite muffin recipe! Delicious! Have made probably 4 batches in the past month. Love your website and all your recipes. Thanks!

    ★★★★★

    Reply
    • Katja Heino says

      May 12, 2020 at 1:16 pm

      That’s awesome. I love having these stocked up in the freezer for easy snacking.

      Reply
  46. Sherry says

    May 11, 2020 at 7:38 pm

    These are excellent & very filling! Makes a huge sized muffin. They are A LOT of work, but worth it! 😉

    Reply
    • Katja Heino says

      May 12, 2020 at 1:16 pm

      Yay! So glad you liked them. 🙂

      Reply
  47. Chantel B Reems says

    May 14, 2020 at 4:34 pm

    Oh my goodness!!!! This recipe is AMAZING! It is moist, flavorful, healthy, gluten free, and did I mention delicious! I was thinking it was going to be too sweet but it is perfect! The only sub I made was I used home made chunky apple sauce smooshed for the apple. This is going to be my new go-to muffin recipe! Wow, can not rave enough about it, well done! It is worth emptying out the pantry for!

    ★★★★★

    Reply
    • Katja Heino says

      May 19, 2020 at 11:39 am

      Yay! That makes me happy to hear. So glad you loved them. 🙂

      Reply
  48. Vikki Hoffman says

    May 23, 2020 at 10:05 am

    I love these muffins! Finally something that actually tastes good that is good for me!!! I made just a few tweaks based on ingredients that I had vs having to buy special stuff. I used 2 T coconut flour in place of the arrowroot powder, flax seeds in place of the hemp seeds, and pumpkin seeds instead of the sunflower seeds. Baked up nicely and always come out of the silicon wrapper easily. I got 16 muffins out of my recipe. I’ve made these twice now. Freeze well. Pull one out when I want it! Thanks for such a yummy recipe!

    ★★★★★

    Reply
    • Katja Heino says

      June 3, 2020 at 3:20 pm

      Yes! So happy to hear this. 🙂

      Reply
  49. Alina says

    May 23, 2020 at 10:03 pm

    Just made these and did everything as the recipe called for, except for the hemp seeds. I SUV’s the sunflower seeds for chopped walnuts and replaced the raisins for craisans, dried blueberries and cherries. All three mixed but still 1/2 cup total. Delicious and moist! Will make them again.

    Reply
    • Katja Heino says

      June 3, 2020 at 3:19 pm

      Yay! So glad you liked them. I love how versatile this recipe is. 🙂

      Reply
  50. Heather R says

    June 2, 2020 at 1:11 pm

    Excellent, flexible recipe. Loved it!

    ★★★★★

    Reply
  51. Rebecca says

    June 16, 2020 at 10:20 pm

    These are my all time favorite muffin. Absolutely love them.😋

    ★★★★★

    Reply
  52. Rebecca Musca says

    June 18, 2020 at 12:51 am

    I absolutely love this recipe as it is. I have cooked these muffins multiple times and always have a stash in the freezer. Have to keep them there otherwise I would eat them all. I am going to try changing the apple for beetroot and see if that works. Has anyone tried that??

    Reply
  53. Heather R says

    June 27, 2020 at 1:22 pm

    These muffins were excellent. It did make more than 12 but thats fine with me!

    ★★★★★

    Reply
    • Katja Heino says

      July 7, 2020 at 1:43 pm

      Yay! 🙂

      Reply
  54. Hannah says

    August 22, 2020 at 3:55 pm

    These are super delicious. Will share it with my daughter who has been trying a gluten free diet because of stomach discomfort. So packed with nutrition and delicious.

    ★★★★★

    Reply
  55. Lorie Mathis says

    December 13, 2020 at 12:04 pm

    Any idea how many calories each one has

    Reply
    • Katja Heino says

      December 21, 2020 at 4:55 pm

      I don’t calculate macros but if you want to know, you can use this free app —> https://www.myfitnesspal.com/ 🙂

      Reply
  56. Danyial Merriam says

    February 10, 2021 at 1:27 pm

    Do you use unsweetened applesauce?

    Reply
    • Katja Heino says

      February 11, 2021 at 4:57 pm

      Yes, I do. 🙂

      Reply
  57. Izzy says

    February 21, 2021 at 10:49 am

    Made these today exactly per the recipe except I omitted the raisins & they turned out perfect! And they are delicious Thank you!

    ★★★★★

    Reply
    • Katja Heino says

      February 24, 2021 at 12:37 pm

      Yay! 🙂

      Reply
  58. Coco says

    April 2, 2021 at 3:33 pm

    Can I just use more almond flour versus buying coconut flour? That’s not something I have on hand, or think that I would use in anything else.
    So excited to try these!

    Reply
    • Katja Heino says

      April 5, 2021 at 12:50 pm

      Yes, you can just add extra almond flour. I haven’t tried it, but I would start with 1/4 almond flour and see how it goes. 🙂

      Reply

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Hi I’m Katja!

And this is how we do healthy in our family. Just REAL food. Simple. Easy. Gluten free. More about Savory Lotus

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👉 do you have digestive issues? 👉 because 👉 do you have digestive issues? 

👉 because of high stress lifestyles, many of us have an overworked, under-functioning digestive system, imbalanced intestinal flora and a continuous flow of intestinal toxins seeping into the bloodstream 😩 • constipation, diarrhea 💩, gas 💨, heartburn 🔥 + IBS are common complaints of many adults in the US

👉 impaired digestion leads to intestinal toxemia • slow digestion + constipation allow bacteria in the gut to act upon undigested food, producing toxic chemicals and gases that damage the mucous lining, resulting in increased intestinal permeability known as leaky gut • leaky gut can lead to inflammation , food sensitivities, autoimmune reactions, anxiety, depression, acne, + so much more

👉 the colon is one of our major drainage pathways for eliminating toxins + wastes out of the body • it’s no surprise that there has been a huge up-tick in colon cancer as environmental toxins + constipation have increased 

👉 what if our medical system had a better understanding of drainage pathways + the importance of digestive health? • what if our primary doctors talked to us about parasites, pathogens, enemas, saunas, hydration, mindful eating, low stomach acid, + real nutrition? • what if our food system wasn’t corporate sponsored and geared towards profits instead of health? 

👉 i personally had to see 5 different integrative + functional medicine practitioners in order to find real healing • none of it was covered by my insurance • not everyone can afford this • how do millions of people in the country suffer from digestive issues (which lead to a whole host of chronic health issues) but we have no real answer, just band-aids? • how much 💰 does the pharmaceutical industry make from these digestive issues • just starting the conversation • bc i see so many people suffering ❤️

👉P.S. my intention is not to harp on conventional medicine • i’ve been an RN for almost 17 years working bedside with women + their families • i’m speaking from my personal experience of seeing my patient population get sicker + sicker over the years • we are not doing it right • we are missing the mark 🎯
🎂🎂 i’m always looking for a reason to cele 🎂🎂 i’m always looking for a reason to celebrate • finding those small pockets of joy ✨✨ • so when someone i LOVE has a birthday, this is the cake i like to make ❤️ • BROWNIE BOTTOM ICE CREAM CAKE • two layers of your favorite ice cream nested on top of the most delicious gluten + grain free (+ vegan) brownie layer topped with fresh whipped cream, berries, + shaved chocolate • so easy to make and so fun to eat • to make dairy, use dairy free ice cream + coconut whipped cream 

🎂🎂 recipe link in bio 

https://www.savorylotus.com/brownie-bottom-ice-cream-cake/
🍓🍓 berry season is almost here • that mean 🍓🍓 berry season is almost here • that means i can start making STRAWBERRY BANANA BREAD again 🍓 🍌• soft, moist, and exploding with fresh strawberry flavor • it's next level banana bread 

🍓🍓 hands down the best smelling thing i have ever baked • seriously! •  it's gluten and grain free • no added sweeteners, just super ripe bananas 🍌🍌🍌• i could eat this EVERY day

🍓🍓recipe link in profile 

https://www.savorylotus.com/strawberry-banana-bread/
🍋🍋 if you’re looking for a healthy, delici 🍋🍋 if you’re looking for a healthy, delicious cake to make for mother’s day, a birthday, or just to celebrate another day of life, this BLACKBERRY LEMON POPPY SEED CAKE  is it 🍋🍋 • it's beautiful, it’s tasty, + it’s guaranteed to be a crowd pleaser 

🍋🍋 2 moist layers of light + fluffy cake, smothered in sweet blackberry chia jam, and finished off with indulgent whipped cream • what i love most is the simplicity of this cake • nothing better than fresh berries + cream, IMHO • my inner scandinavian adores this cake 🇫🇮🇫🇮

🍋🍋 recipe link in bio if you wanna bake

https://www.savorylotus.com/blackberry-lemon-poppy-seed-cake-gluten-free/
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