Easy and healthy morning muffins everyone loves! These gluten and dairy free morning muffins are made with coconut sugar, coconut, carrots, and cinnamon, giving it a rich flavor and a moist crumbly texture. Delicious and simple to make, these muffins are a total morning (or anytime of day) win!
Do these have to be made dairy and gluten-free?
No! If you don’t have vegan spread on hand or you aren’t worried about gluten, it’s easy to substitute alternative ingredients. Use a 1:1 ratio for vegan spread to butter as well as a 1:1 with almond flour to all-purpose flour. The texture will be slightly different; gluten will allow the muffins to rise a little more.
What is the difference between almond flour and almond meal?
You can easily tell the difference between almond meal and almond flour just by looking at its color. If it is white, then it is blanched. If it has brown pieces (from the skin of the almond) then it is almond meal. Almond flour is typically made from blanched almonds which have had the skins removed, and is ground more finely than almond meal, which still contains the skins and has a more coarse grind. We usually buy this almond flour!
Can you toast a muffin?
Yes! Heat the muffin in the oven or toaster. For conventional and toaster ovens, wrap the muffins in foil and toast them at 350 °F for 10 to 15 minutes. Muffins may also be cut in half and toasted with a little butter added to each side. You can even add our delicious raspberry spread to make it even better!
Ingredients for Simple Morning Muffins:
- Ghee (or any vegan butter)
- coconut sugar
- dairy free plain yogurt
- shredded carrots
- unsweetened coconut flakes
- almond flour
- baking soda
- chopped nuts (optional)
How to prepare Simple Morning Muffins:
First, cream the softened vegan spread, egg, and sugar in a bowl.
Stir in the dairy-free yogurt.
Next, add the almond flour, carrot, cinnamon, coconut, and baking soda to wet ingredients. Mix well.
Gently fold in raisins and nuts.
Scoop into a greased mini muffin pan, filling about 2/3 full. (Or use muffin papers in place of Pam Spray).
Bake at 350 F for 25 minutes or until an inserted toothpick comes out clean. If using a larger muffin pan, allow to cook for about 30 minutes
Let cool for 5 minutes.
There are so many things we love about these gluten and dairy-free morning muffins! They are delicious any time of day. The kids constantly ask for them and I don’t feel like I’m offering them a non-nutritional sugar bomb. When I go to grab my third one of the morning, I don’t feel guilty. Did I mention they are delicious??
- 1/4 cup Ghee, softened (or any vegan butter)
- 1/2 cup coconut sugar
- 2 eggs
- 1 cup (8oz) dairy free plain yogurt
- 1 cup shredded carrots
- 1/2 unsweetened coconut flakes
- 1/2 cup raisins
- 1 1/2 cup almond flour
- 1 tsp. baking soda
- 1 tsp. cinnamon
- 1/2 cup chopped walnuts or pecans (optional)
- Preheat oven to 350.
- In a large bowl, add Ghee, eggs and sugar. Mix until smooth.
- Stir in yogurt.
- Add almond flour, carrot, cinnamon, coconut and baking soda.
- Mix well.
- Fold in raisins and nuts (optional).
- Scoop into a well greased muffin tin, or a tin with muffin papers, filling cups 2/3 full.
- Bake for 25 minutes or until a toothpick comes out clean.
- Let sit for 5 minutes and serve, or place in airtight container for up to 1 week.
If you prefer, you can use light brown sugar in place of coconut sugar.
Be sure to fully coat muffin tin with non-stick spray before adding mix. These muffins love to stick to the pan!
Allow muffins to partially cool before removing from muffin tin.
Amount Per Serving: Calories: 117Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 21mgSodium: 75mgCarbohydrates: 10gFiber: 1gSugar: 7gProtein: 3g
(Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)