Morning Glory Muffins

This recipe is inspired in part by the Carrot Cake Breakfast Cookies from one of my favorite sites acouplecooks.com

Pre-heat oven to 350 degrees. Line a muffin tin with muffin cups.

Ingredients:

1 C Quick Oats

1 C Almond Flour

1/2 C Maple Syrup

1/2 C Coconut Oil (melted)

1 tsp Vanilla Extract

1 T Cinnamon

1/3 C Shredded Coconut

1/3 C Chopped Nuts

1/3 C Raisins or Dates (chopped)

2 Medium Peeled, Grated Carrots

* I like to add in Chia and ground Flax, as well as beets and zucchini!

Put all the ingreadients into a large bowl and mix. The mixture will be wet. Roll the mixture into balls and press gently into the muffin tin - making 10 to12 muffins. Bake at 350 degrees for approximately 15 minutes. The tops should be slightly browned. Let them sit until cool after removing them from the oven. Because these muffins have no baking powder, expect that they might be both crumbly and moist. Enjoy!