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Breakfast Holiday Muffins

These moist muffins are wonderful to serve for a holiday breakfast or brunch. They are high in protein, healthy fats, and perfectly sweet. Makes 12 Muffins

Dry Ingredients

2 ½ cups almond flour, fine

¾ cup coconut sugar, or monk fruit for keto

1 ½ tsp. baking powder

1 tsp. ground cinnamon

¼ tsp. sea salt

Wet ingredients

2 eggs, or unsweetened apple sauce for vegan

(¼ cup applesauce for each egg)

¼ cup + 2 tbsp. coconut oil for muffin cups

¼ cup water

1 tsp. vanilla extract

Additional ingredients

1 ½ cups finely grated carrots

¼ cup medjool dates, pitted, & chopped

(soak in hot water for 10 minutes)

¼ cup chopped walnuts, extra for topping

Preheat the oven to 350

Muffin Method

Mix all the dry ingredients until well combined. Mix all the wet ingredients until well combined. Add wet ingredients to the dry ingredients. Mix until completely incorporated.

Add in the grated carrots. Add in ¼ cup of chopped walnuts. Add in the soaked, pitted, chopped, medjool dates. Mix well.

Line 12 muffin tins with parchment paper cups. Oil each one with the extra coconut oil.

I like to use a plastic pastry bag to pipe in the batter. You can use a large ziplock bag, and snip the tip off to release the batter into the cups. Fill ¾ of the cup. An ice cream scooper works well too.

Sprinkle the extra walnuts on top of each muffin.

Bake for 25-30 minutes,

or until golden brown.

image of Laurie Richardone

Laurie Richardone

is a seasonal gluten free chef and certified health coach.

To work with Laurie, visit


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