Breakfast food is my favorite genre of food; however, I love to sleep in late and therefore subject myself to sub-par breakfast options as I am running out the door. The solution: Making muffins ahead of time!
Muffins are a top option because there is such wide variety of flavors you’ll never get bored. Plus they freeze great, let them thaw the night before in the fridge or pop on in the microwave/toaster oven in the morning and you’re good to go!
Typically muffins will last about 5 days at room temperature before they begin to dry out, otherwise freeze them for up to 2 months. My mom used to keep muffins around when I was younger and now I always keep some in the freezer.
If you want a muffin that will keep you satisfied with a little crunch, this one’s for you!
- 1/2 cup seedless raisins
- 2 cups gluten free flour
- 2 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp salt
- 1/3 cup ground flaxseed*
- 1/2 cup chopped nuts (I like to use pecans or walnuts)
- 3 eggs
- 1/2 cup light brown sugar, packed
- 1/4 cup honey
- 1/3 cup oil (I like to use coconut oil, melted)
- 1/3 cup applesauce
- 1 tsp orange zest
- 1/4 cup citrus juice (orange, pineapple or mix of both)
- 1 tsp vanilla extract
- 2 cups shredded carrots
- 1 cup shredded/apple
- Toasted, shredded coconut*
- Preheat oven to 425 degrees F. Grease or place liners in large muffin tins. If you decide to use liner, spray some oil each each, otherwise the muffins will stick. I use two tins at a time, but if you only have one, just repeat the baking step until all the mixture is used.
- Place the raisins in a bowl of warm water and let soak for 10 minutes.
- In a large bowl, mix together flour, baking soda, ground spices, salt, flaxseed and nuts.
- In another bowl, whisk eggs, brown sugar, honey, oil, applesauce, orange zest, juice and vanilla until well combined.
- Pour the wet ingredients into the dry ingredients and fold until just combined.
- Add raisins (and the water they soaked in!), carrots and apple to the mixture and continue folding until well combined. Fill each liner to the top.
- Bake for 5 minutes at 425 then reduce the temperature to 350 degrees F. Leave muffins in the oven and continue baking for roughly 15-18 minutes or until a toothpick inserted to the center of the muffins comes out clean. Total baking time: 20-23 minutes.
- Allow muffins to cool in tray for about 10 minutes then transfer to a cooling rack.
*The flaxseed will help bind the ingredients, but it can be replaced with 1/2-1 tsp of xanthum gum or an extra egg white.
*I like to sprinkle a little toasted, shredded coconut on top of the muffins right before I put them in the oven.