AuthorHeather BlakeCategoryBreakfast, Dairy free, Gluten-free, VeganDifficultyBeginnerAbsolutely no refined sugar - the natural sweetness comes from sweet potatoes, raisins, and carrots! Drizzle with some raw honey for a satisfying and nutritious breakfast or afternoon snack!
Preheat oven to 375 degrees F.
Grease muffin tins with coconut oil (I use a paper towel to rub coconut oil onto the tin) or use muffin liners!
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then add remaining wet ingredients and whisk again to combine.
Add wet ingredients to dry ingredients and mix until just combined, don't over-mix.
Fill each muffin tin 3/4 of the way. Top each muffin with a sprinkle of coconut sugar!
Bake for 12-15 minutes, depending on the size of the muffin (I used mini muffin tins and baked for 12 minutes, then I made a soufle-sized muffin and baked for 15 minutes).
It is done when the edges begin to brown and the top is golden-brown!
Serve muffins with a drizzle of raw honey... mmmmmmm!!!
Ingredients
Directions
Preheat oven to 375 degrees F.
Grease muffin tins with coconut oil (I use a paper towel to rub coconut oil onto the tin) or use muffin liners!
In a large bowl, combine dry ingredients.
In a medium bowl, whisk eggs, then add remaining wet ingredients and whisk again to combine.
Add wet ingredients to dry ingredients and mix until just combined, don't over-mix.
Fill each muffin tin 3/4 of the way. Top each muffin with a sprinkle of coconut sugar!
Bake for 12-15 minutes, depending on the size of the muffin (I used mini muffin tins and baked for 12 minutes, then I made a soufle-sized muffin and baked for 15 minutes).
It is done when the edges begin to brown and the top is golden-brown!
Serve muffins with a drizzle of raw honey... mmmmmmm!!!
