My girls are ready to go the instant their eyes open, and while I do like to make breakfast our biggest meal of the day, many mornings I am just not feelin’ it for doing a bunch of cooking. I do a lot of cooking on the weekends when we can wake up slower and don’t have to be in the car by 7:55 a.m. sharp for school drop off.
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- ⅓ cup soft butter or coconut oil
- 2 TB raw honey (local if possible, or THIS is a good brand)
- 2 TB pure maple syrup (local if possible or THIS would work too)
- 2 pastured eggs (if you are egg free go for 2 gelatin eggs or ½ cup squash puree)
- Juice of ½ lemon
- ¼ cup whole milk or whole coconut milk
- 1 cup tapioca flour
- ½ cup white rice flour
- ½ cup blanched almond flour (if you are nut free swap out for sorghum flour or brown rice flour)
- ½ cup unsweetened shredded coconut)
- 2 tsp aluminum free baking powder
- ½ tsp baking soda
- ¼ tsp sea salt
- 2 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- ½ tsp cloves
- 2 cups shredded carrots
- ½ cup organic raisins (I get mine at Costco)
- Blend the butter, honey, maple syrup, eggs, lemon, and milk for a minute or two.
- Add the flours, baking powder, baking soda, salt, and spices, and blend through with the beaters.
- Fold in the carrots and raisins with a spatula.
- Bake in silicone baking cups or a buttered muffin tin at 350 degrees for 30-40 minutes. Check around the 30 minute mark in case our ovens run different. By the way, I really love my silicone muffin cups to make clean up super simple!
So tell me! Are you a morning person??? Let me know how these help your morning along if you give them a try!