Tropical Breakfast Muffins

I was watching this AMAZING new show on the Magnolia Network this past weekend called Ranch to Table. It shows all the hard work that goes into running this generational ranch in central California and the host shares some delicious recipes. She made this Hummingbird breakfast cake full of tropical flavors and it was freezing/snowing here in Illinois and anything tropical just sounded SO good. I decided I wanted to try and make some breakfast muffins with the same flavors that she used and make it just a tad bit healthier. ;)

Grant is extremely hyper in the morning so the only thing I can get this kid to eat for breakfast is something quick like mini muffins. So I figured this would be the perfect muffin recipe to try out on him this week. For a balanced meal I'd pair this muffin with a side of greek yogurt, scrambled eggs or some breakfast sausage.

Ingredients:

• 1 cup of oat flour

• 1 cup of brown rice flour

• 1/3 cup coconut flour

• 2 eggs

• 1/2 cup of milk

• 1/3 cup of coconut sugar

• 1/3 cup of maple syrup

• 1/2 cup chopped pineapple

• 2 large carrots grated

• 1/4 cup of shredded coconut

• 1 ripe banana mashed

• 3 TBS melted coconut oil

• 1 tsp baking soda

• 1 tsp cinnamon

• 1 tsp apple cider vinegar

• 1/2 tsp salt

• 2 tsp vanilla extract

• Optional: chopped walnuts or 2-3 scoops of collagen powder for added protein (you will have to add 2-3 TBS more of milk then)

Instructions:

1. Preheat oven to 350F

2. In a mixing bowl blend together the eggs, sugar, maple syrup, vanilla, coconut oil and milk.

3. In a separate bowl you can mix the flours and salt.

4. Slowly add in the flour mixture to the wet mixture. Once it is all incorporated add in the baking soda and ACV. You should be able to see the baking soda bubble when the ACV hits it, this is the reaction we are looking for to give the cupcakes some volume.

5. Then you can add in your carrots, pineapple, mashed banana and any other optional ingredients you wish to add in.

6. Pour the muffin mix into silicone muffin liners or paper liners. Fill them only 3/4 of the way full so they don't overflow when baking. You can sprinkle some organic crystalized sugar on top if you'd like.

7. Bake at 350F for 25-28 minutes or until a toothpick comes out of the center clean.

8. Store in the refrigerator for up to one week!