SpringUp30: Blueberry Carrot Breakfast Muffins
On this amazing day four, I excitedly want to share a new breakfast muffin recipe. This recipe you can make 12-24 at one time and freeze the remainder for later breakfasts on the go or snacks for you or your family.
BLUEBERRY CARROT BREAKFAST MUFFINS
2/3 c Raisins 1 1/3 c scalding Almond Milk 3 c Flour 2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Sea Salt 1 tsp Cinnamon 1/4 c Applesauce 3/4 c Coconut or Date sugar 1/4 c Coconut Oil 1 c Carrots, fine shredded 1 c Blueberries
Preheat your oven to 375
In a medium bowl combine dry ingredients, whisk to combine, add raisins, set aside
In another medium bowl add Milk, Applesauce, Sweetener and Coconut Oil, whisk to combine, add liquid to dry ingredients, stir until fully combined.
Add Blueberries, fold gently so as to not burst the berries, unless you want to have blue muffins.
Pour into muffin pans or you could even pour into a large cake pan. If you decide to have a cake instead of muffins, fill you pan 2/3 full only.
Bake for 15 minutes for muffins and 25 minutes for your cake. You’ll know your breakfast muffins or cake are done, when you insert a toothpick, kabob skewer or a knife and the one you’ve chosen will come out clean.