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Loaded Breakfast Muffins (gluten free and paleo) |

Loaded Breakfast Muffins (gluten free and paleo)

  • Author: Katja from Savory Lotus
  • Yield: 12 large muffins 1x


  • 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)


  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.


  • 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.