On Saturday mornings, I get a chance to flex my culinary creativity when breaking the fast. During the week, I eat breakfast to survive but, on weekends, it’s more of an epicurean experience. Recently, I woke up with a hankering for muffins, but not of the same old, tired blueberry or banana varieties.
I looked through the refrigerators to see what was on hand and stumbled across carrots and pineapple tidbits. I rummaged through the pantry and found pecans and shredded coconut. While assessing the ingredients, a light bulb went off. This combination of ingredients was reminiscent of a Hummingbird cake, one of my favorite cakes.
In our house we love flour, sugar and butter but we try to keep usage of the bleached, over-processed varieties to a minimum. So I opted for almond flour.
This muffin is so moist, sweet, and amazing!
- 4 c almond flour
- 1 tsp cinnamon
- ½ tsp nutmeg
- 3 tsp baking powder
- 1 tsp baking soda
- Pinch of salt
- ½ c coconut sugar
- 4 eggs
- ¼ c maple syrup
- ½ c unsweetened coconut
- ½ c pecans halves, chopped
- 1 c carrot, grated
- Couple of tablespoons of pineapple juice
Preheat oven to 400 degrees.
Combine flour, cinnamon, nutmeg, baking powder, baking soda, salt, and coconut sugar.
In a separate bowl, whisk together the eggs, maple syrup and vanilla.
Pour wet ingredients into dry and mix until well incorporated.
Fold in coconut, pecans and carrots.
Bake for 20 minutes or until toothpick comes out clean. Remove muffins from the oven and allow to cool for at least 10 minutes.
Serve with some fresh fruit to start your day off right!