Cozy Morning Muffins (GF, DF, RSF, Paleo)

I have been in a MAJOR muffin mood lately, and I'm definitely not mad at it. With this chilly fall weather, all I want to do is put on a pair of fuzzy socks and bake all of the time. While this isn't realistic everyday with my work schedule, I make sure I dedicate most of my weekend free time to doing just that. Being the health foodie that I am, if I'm going to be baking so much, I want to make sure that what I'm eating is A, incredibly delicious, and B, nourishing to my body.



Paleo, gluten free, refined sugar free, and dairy free, these cozy morning muffins have not one, but TWO veggies in them! Shredded zucchini and carrot not only add moisture, but also a lovely little hit of daily vitamins. I also love the carrot because they give a nice orange sheen to the muffins, helping me keep up the fall spirit! Gooey raisins also run throughout this brekkie along with notes of cinnamon, nutmeg, and a touch of maple syrup for some natural sweetness. The base is comprised of almond flour, and to top it all off, I added chopped walnuts before baking (hello, omega-3's)!





I hope you all enjoy these muffins. If you try them, please leave a comment and let me know what you think!


-Side note, while I don't follow a paleo diet, my mom is gluten free and I try to avoid refined sugar as much as possible. With the "paleo" parameters, I feel like delicious baking can be accessible to more people!(:





Cozy Morning Muffins

Make 6 medium sized muffins

Ingredients:

  • 2 cups of almond flour from blanched almonds (not almond meal)

  • 1 tsp cinnamon

  • 1/2 tsp nutmeg

  • 1/4 tsp of ginger, fresh or powdered (optional)***

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 cup of finely shredded zucchini* (pressed and drained of water, see notes)

  • 1/2 cup of grated carrot

  • 3 eggs at room temperature

  • 1/3 cup of local maple syrup

  • 1/4 cup of refined coconut oil**

  • 1 tsp vanilla extract

  • 1/2 cup of raisins

  • handful of chopped walnuts for topping (optional)

* After shredding zucchini with box grater, press between two towels and drain of ALL excess moisture. If this is your first time pressing zucchini, you will be surprised at how much water is in them! Getting the water out is essential here.

** Unrefined coconut oil would work as well here, but you may have a little taste of coconut in the muffins.

*** There's lots of room for variation here with the spices. If you only have nutmeg and no ginger, for example, no worries! Play around according to your taste. I would say that the cinnamon shouldn't be swapped out, however.


  1. Set oven to 350 degrees.

  2. In a medium sized bowl, combine all dry ingredients and set aside.

  3. Beat eggs and whisk in maple syrup, vanilla extract, and coconut oil.

  4. Combine wet with dry ingredients and mix only until combined.

  5. Fold in zucchini, carrot, and raisins.

  6. Grease muffin tin with coconut oil and evenly distribute batter.

  7. Sprinkle chopped walnuts over each muffin and gently press them into the batter.

  8. Bake for 21-23 minutes. Poke the middle with a toothpick to check bake. If wet, continue baking at 2 minute intervals until toothpick comes out fairly clean.

  9. Let them cool a bit, and ENJOY! <3

Keep them in an airtight container for 24 hrs, then put in the fridge. They should last 4-6 days, but I guarantee they won't last that long. Thanks for reading, much love!




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