Rise and Shine Muffins

February 1, 2012 by Leanne Vogel August 25, 2017

Don’t let the bird food topping fool you. These muffins are so ridiculously tasty and don’t taste at all like they’re ‘good for you’. At just under 170 calories per muffin, you can feel good about indulging in one of these on your way out the door, packing in your child’s lunches, or just making a batch for yourself on a sunny Wednesday morning.

Ingredients

• 3 eggs at room temperature
• 2 tablespoon coconut oil, melted
• 2 tablespoon coconut milk
• 3 tablespoon maple syrup
• 1/4 teaspoon pure vanilla extract

• 1/4 cup coconut flour, sifted
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon baking soda

• 1/2 cup shredded carrots, drained
• 1/2 banana, chopped into rough chunks
• 2 tablespoon unsweetened raisins or dried currants
• 2 medjool dates, pitted and finely chopped

Topping

• 1 tablespoon sunflower seeds
• 1 tablespoon pumpkin seeds, chopped
• 1/2 teaspoon whole flax seed

Instructions

1. Preheat oven to 400F and line 6 muffin cups with paper liners. Set aside
2. Combine all dry ingredients in a small bowl.
3. Combine all wet ingredients in a medium sized bowl.
4. Add dry to wet and stir until incorporated.
5. Add in shredded carrots, banana, raisins, and dates. Stir until just mixed.
6. Drop mixture into prepared muffin liners and top with the mixture of seeds.
7. Bake for 15-20 minutes or until toothpick inserted comes out clean. Mine took exactly 17 minutes.

Nutrition Information Per Serving