Make Ahead
The Best Breakfast Muffins
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44 Reviews
dini
February 1, 2024
Just LOVE this recipe so much! It is a staple I make every week.
I turned it into a loaf! And I do cook it for closer to an hour.
I also cut out the oil and mape syrup, because of my restricted diet. And it is still moist and delicious.
It's a keeper. Thank you
I turned it into a loaf! And I do cook it for closer to an hour.
I also cut out the oil and mape syrup, because of my restricted diet. And it is still moist and delicious.
It's a keeper. Thank you
Monica B.
October 29, 2023
These were perfect. i substituted coconut flour for half the almond meal. It soaked up some of the moisture and made it light but hearty. Also used frozen pineapple inside. Excellent recpe
tucker20
September 25, 2023
I found this recipe to be excellent - just made my first batch - not wet or soggy at all...moist and delicious. I hand-grated the carrots. I dislike recipes that make more than 12 muffins because my pan hold 12 large muffins and the remaining batter continues to rise until I can get the first batch from the oven and out of the pan.
Ellen M.
February 22, 2021
I've been making these muffins for years, so often that I know the recipe by heart. When I insert a sharp knife and it comes out clean I know they are done. They are moist but I've never had a problem with sogginess. I'm careful about my sodium intake so I cut the salt by half (at least). Tart dried cherries add a nice tang. These muffins also freeze well. Thank you DailyMeals for this delicious, nutritious recipe!
Amanda
January 27, 2021
I’m really surprised this was ‘test kitchen approved’. I agree with many other people, the muffins are quite soggy in the middle and the amount of salt + baking soda is really overpowering - to say to throw in a handful of oats in the end if too soggy seems like a lack of recipe testing. While some might like that there is very little sweetness, I found it quite bland.
tideport
December 30, 2017
What is the equivalent of 3 medium carrots, if one can't eat carrots? If bananas are not in season, is there anything to replace them with that is the right amount of gooey / moist (but not too moist)?
tideport
December 30, 2017
to clarify, what is the approximate equivalent of 3 medium carrots in cups (if I use apples instead, for example). Thanks!!
DailyMeals
December 30, 2017
Hi! I would guess it’s about 2 cups- you could try shredded apple if you squeeze out some of the moisture or you could try shredded coconut or even some rolled oats but you would add less oats as they will definitely dry hem out more
Windischgirl
December 30, 2017
You could substitute zucchini or apples for the carrots. Wondering where you live that bananas are not in season? I’m in the mid-Atlantic on the East Coast of the USA and we always have bananas in the markets, and cheap, too.
I suppose you could substitute applesauce, another fruit purée (like pears or squash), or even lekvar, adjusting the sugar to taste. The bananas add moisture and sweetness and a bit of pectin to help hold the mixture together.
I suppose you could substitute applesauce, another fruit purée (like pears or squash), or even lekvar, adjusting the sugar to taste. The bananas add moisture and sweetness and a bit of pectin to help hold the mixture together.
Akiko
October 12, 2015
Thanks for the recipe! I agreed with others who made the comments here. The muffins were a bit too salty for me. I would reduce the amount of salt, and also use half almond meal and half flour next time. The texture of the muffins felt too wet. Adding shredded coconut sounds good:-)
Julie
August 30, 2015
A tsp of salt is WAY TOO MUCH! Next time I will only add half. I used half almond meal and half whole wheat flour and I really like the texture and consistency. Unfortunately, the salt is killing it for me.
Dina A.
March 1, 2015
I love how healthy and tasty these are, but I agree with another person that they came out too wet! I found myself eating it and fearing they were undercooked so I put the muffins back in for another 10 minutes, to find they weren't any firmer. Maybe half flour/half almond flour would do the trick?
DailyMeals
March 12, 2015
Hi Dina! What I started doing is using coconut oil and/or grass fed butter in place of the oil- since coconut oil is solid at room temp it helps with the wetness
asthmagirl
December 9, 2014
I just made these tonight and they were pretty fantastic. I used sunflower oil instead of grape seed and whole wheat flour instead of almond because that is what I had on hand. I threw in shredded coconut, sunflower seeds, pomegranate seeds (hopefully they stay good), and I almost threw in poppy seeds but I forgot. I will certainly make them again. I will also note that the bananas I used were super ripe.
Grace A.
November 12, 2014
These muffins taste amazing, but they came out too wet using only almond flour. Next time I would do a flour mixture with half almond and half regular to help them dry up a little.
Windischgirl
November 1, 2014
Thanks for this recipe; it suits my improvisational baking style! I made "clear out the pantry" muffins, using a combination of bran cereal, almond meal, and AP flour; added in a bag of frozen cranberries; used sunflower seeds for the nuts; and supplemented the fresh carrots with some cooked shredded carrots (told you I was cleaning up!). I think they will be a healthy and hearty breakfast for me this week.
Nyborg
May 26, 2014
Best GF muffin recipe I've ever made, and I've made too many to count. I cut the recipe in half and so had a little extra egg in there, which only improved them, I suppose. Added blueberries. This recipe yields muffins that are not too sweet, and have a really great texture.
natasha
September 14, 2013
i discovered your site yesterday ! I LOVE IT! I LOOOOOOVE IT! i just made these muffins, without a DOUBT the best muffin recipe i have ever come across! and i have looked at many as i have quite a severe sensitivity to gluten ! mmmmm good!
Chelsey1818
July 3, 2013
I made these for a camping trip and they were delicious! I added fresh rasberries, dried cranberries, and coconut shavings. Super healthy and tasty!
MnCampCook
May 15, 2013
My family can't get enough of these muffins. The basic recipe is has handled any improvisation I've thrown at it. I usually use 4 eggs and add a cup of rolled oats. I've also decreased the cinnamon to 1 tsp. and added 1/2 tsp each of ginger and mace. I love nuts and dried fruits so I don't limit those additions to 1/4 cup. The batch is generally 24 to 28 small muffins that disappear quickly. Thanks for such a great recipe!
DailyMeals
May 16, 2013
Thanks MnCampCook! I just recently started putting dried sour cherries...its fun to always mix it up! So glad your family likes them
adele93
February 4, 2013
would a combination of almond meal and whole wheat flour work as a sub for almond flour?
Daria F.
January 24, 2013
These guys are great!
I was going to substitute almond flour with smth I have, but then decided to go ahead and buy one. It takes time to make (more than I think most of the muffin recipes do), but it worths it! seriously, you are having the whole great healthy breakfast packed in this little treat.
I was going to substitute almond flour with smth I have, but then decided to go ahead and buy one. It takes time to make (more than I think most of the muffin recipes do), but it worths it! seriously, you are having the whole great healthy breakfast packed in this little treat.
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