Golden Sunrise Muffins
Stability Nutrition
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Nourish & Thrive: Healthy Recipes & Tips for a Vibrant Life
Golden Sunrise Muffins
February 1, 2024 | Balanced Breakfasts, Healthy Recipes, Smart Snacks, Sweet Treats
Bursting with carrots, zucchini, fresh ginger and raisins, these gluten and dairy-free muffins will brighten your day with every bite!
Hello Stability Nutrition Friends,
Happy Thursday!
Winter is in full swing, and I'm delighted to bring some brightness to the day with these Golden Sunrise Muffins. They combine the vibrant flavors of carrots, zucchini, fresh ginger, and cinnamon, and are crafted with your well-being in mind.
These muffins are crafted to be gluten- and dairy-free, making them suitable for a variety of dietary needs. The combination of vegetables and raisins provides a naturally sweet and distinct flavor, eliminating the need for added sugars. This not only improves the nutritional value of the muffins but also promotes sustained energy levels throughout the day.
The addition of protein powder improves the texture and also provides an energizing boost, helping you feel fuller for longer and supporting your nutritional needs in a wholesome way.
Golden Sunrise Muffins are perfect for meal prep, breakfast, or a weekend treat! Enjoy them as a snack or as a radiant start to your day.
What Makes These Special?
They are Naturally Sweetened:
Who says muffins have to be a sugar bomb? These muffins challenge that notion by completely eliminating added sweeteners. Fear not, you can't even tell :) The natural sweetness comes from raisins and carrots, making them a treat you can enjoy any time of day.
Hidden Veggies:
They are packed with carrots, zucchini, and pumpkin. If you have picky eaters at home, this is a great way to sneak in some extra veggies.
High in Fiber:
Zucchini, carrots, and coconut are natural sources of fiber, which can help improve digestion, aid in regulating blood sugar, and promote satiety. This makes them an excellent choice for sustained energy throughout the day.
Gluten and Dairy-Free:
Continuing our commitment to inclusive baking, these muffins are gluten-free and dairy-free, ensuring everyone can enjoy them regardless of dietary restrictions.
Storage Tips:
Store in the refrigerator in an airtight container for up to one week.
For longer storage, you can freeze the muffins. Simply place them in a single layer on a baking sheet, and keep them in the freezer until solid. Then, transfer them to a freezer-safe container or bag and freeze for up to 2-3 months. Thaw overnight in the refrigerator and reheat in the oven until warmed through the center.
The pumpkin seeds on the muffins may soften over time. For a crunchy top, reheat in the oven at 350°F for a few minutes, monitoring closely to avoid over-baking.
Golden Sunrise Muffins
Bursting with carrots, zucchini, fresh ginger and raisins, these muffins will brighten your day with every bite!
Author: Elisa | Stability Nutrition
Yield: 12 standard size muffins
Ingredients:
1 15 oz can Organic Pumpkin Puree (not pumpkin pie filling)
2 eggs
⅓ cup creamy almond butter
1 tsp apple cider vinegar
1 tsp vanilla extract
¾ cup sorghum flour
¼ cup buckwheat flour
(Alternatively, instead of the sorghum and buckwheat flours, you can use 1 cup 1:1 gluten free flour blend instead)
⅓ cup plant based vanilla protein powder
2 tsp fresh grated ginger, or ½ tsp dried ginger powder
1 tsp cinnamon
1 tsp baking powder
½ tsp baking soda
⅛ tsp sea salt
1 cup peeled grated carrot
⅔ cup grated zucchini
⅓ cup raisins
¼ cup unsweetened shredded coconut
⅓ cup pumpkin seeds for garnish (optional but recommended)
Instructions:
Preheat the oven to 375°F.
Line a standard-sized muffin tin with parchment liners, or use a silicone muffin tray.
In a large mixing bowl, whisk together the pumpkin puree, eggs, almond butter, apple cider vinegar, and vanilla extract until well combined and smooth.
To the pumpkin mixture, add the flours, protein powder, cinnamon, baking powder, baking soda, and sea salt. If using dried ginger, add it as well. Mix well until all the dry ingredients are incorporated and the batter is smooth.
Fold in the grated carrot, zucchini, raisins, and coconut until well combined.
Evenly distribute the batter into the prepared muffin tin. Top with pumpkin seeds if desired.
Bake in the preheated oven for about 25-28 minutes, or until the muffins have risen and are golden brown.
Let the muffins cool in the tin for about 10-15 minutes, or until they are handleable, then transfer them to a cooling rack.
Enjoy!
I hope you enjoy this recipe! As always, I'd love to see your creations and hear your feedback. Follow @stabilitynutrition on instagram, and post your photos of this recipe with the hashtag #stabilitynutrition.
Reach Out to Me
If you're seeking a sustainable approach to health and wellness, you've come to the right place! In my program, you'll learn how to refine your diet, enrich your lifestyle, and gain the confidence and knowledge necessary to thrive every day.
I am delighted to offer you a complimentary, no-obligation consultation. It would be my pleasure to connect with you personally and explore how I can support your journey to long-term health.
Learn more and schedule your consultation today at: https://stabilitynutrition.com/contact-us
I can't wait to hear from you and embark on this healthful journey together!
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In good health and happiness,
Elisa