These muffins seem to be mimicking my life right now. There’s pretty much everything under the sun in them and that’s exactly what it feels like I have to accomplish between now and next Monday when I leave for Italy.
Wondering why my posts have been sporadic? Yeah, that’s why. Except you’re probably not because you have a life and didn’t even notice.
This weekend I ran around like a lunatic dropping off 12 bags of clothes at goodwill (so now I obviously need to go shopping), attempting to get my bridesmaid dress for my brother’s wedding altered (but got there 10 minutes after the store closed), getting my hair cut (and being told that only one gray hair was spotted!) and spending almost 2 hours getting my wedding rings appraised in order to renew insurance on them before leaving the country. At this rate, it’s looking like I’ll be traveling abroad as a single woman. And even with all that, there are still 11 big “to-do’s” on my list and none of them even touch the subjects of my real job work or all the blog prep that needs to get done this week. Vacations really shouldn’t be this hard.
Wah wah wah… I know. I’m complaining about a trip to Italy and you probably want to punch me.
How about we talk muffins and forget about it?
These were a test of my willpower. I had a can of pumpkin on the counter when I was making them and about 98.7% of my being wanted to break it open and use it. Initially, I really wanted to make these sweet potato muffins, but then we ate them all for dinner instead. The next best thing seemed to be pumpkin but I swore to you I was resisting until October so I held strong, put it back in the pantry and grated some carrots instead.
I’m not gonna say the pumpkin wouldn’t have been a good idea, but these are pretty stellar without it.
If there were to exist a perfect breakfast muffin, I’m deeming these it. They’re healthy but with the perfect amount of sweetness from the raisins and honey and they’re hearty with all the seeds and nuts going on.
They’re also the perfect 10pm distraction from that lingering to-do list.
- 1/2 cup almond flour
- 1/4 cup ground flax seed
- 1/4 cup coconut flour
- 1/4 cup unsweetened coconut flakes
- 1/3 cup chopped walnuts
- 1/4 cup raisins
- 2 tablespoons pumpkin seeds (pepitas)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- pinch of salt
- 2 eggs
- 1/2 half banana, mashed
- 3 tablespoons honey
- 1/2 teaspoon vanilla extract
- 1/4 cup almond milk
- 1/2 cup grated carrot
- Preheat oven to 350 degrees and grease a muffin tin or line with baking cups.
- Combine all dry ingredients (almond flour through salt) in a large bowl.
- In a separate small bowl, whisk together remaining wet ingredients.
- Add wet ingredients to dry and mix together.
- Scoop mixture into muffin tins filling almost all the way (muffins will not rise a lot).
- Sprinkle the top with more coconut flakes if desired.
- Bake for 22-25 minutes.
- Remove from oven and transfer to a cooling rack.