What we eat matters, and when baby’s on board, the responsibility to eat well is two-fold. Brand new mama, Laurel Gallucci of Sweet Laurel Bakery, makes our favorite grain-free, dairy-free, refined sugar-free baked goodies (see them all here) and created these breakfast muffins to deliver a dose of real nutrition for new mamas. Even if you’re not preggo, this clean breakfast is the perfect grab-and-go for mornings on the fly…
As a new mom, I want to eat the best foods for lactation! Water, water, water is great I hear, but there are so many other foods! Flax, sesame, carrots, nuts and ginger are also helpful! I figured I’d make a muffin combining them. Hope you enjoy. And P.S. these are super easy to prepare – so very new-mom friendly!
Carrot-Ginger Breakfast muffins
Makes 12 muffins
2 cups hazelnut or almond flour
2 tsp cinnamon
1 tsp baking soda
1/2 tsp Himalayan pink salt
3 Tbsp freshly ground flax + 6 Tbsp water
1/3 cup coconut oil (melted)
1/3 cup cooked sweet potato, mashed
1/2 cup shredded coconut
1 cup grated carrot
1 cup grated apple
2 tsp freshly ground ginger
1 Tbsp sesame seeds
1/4 cup raisins
Preheat oven to 350 F. Line a 12-cup muffin tray with cupcake liners.
In a bowl, place freshly ground flaxseeds with water. Allow to sit on counter about 5 minutes.
In a separate bowl, mix the hazelnut or almond flour, cinnamon, pink salt, baking soda and shredded coconut.
Add the coconut oil, sweet potato, flax mixture, carrot, apple, ginger and optional raisins and walnuts. Stir until combined.
Scoop batter into muffin tins. Sprinkle with sesame seeds. Place into oven and bake for about 30 minutes.
Allow to cool and enjoy!
Can you substitute part of the almond flour for coconut flour?