Healthier Morning Muffins

Looking for “healthier” breakfast items I found this one from Dr Mark Hyman’s 10 Day Detox

Prep Time:15 Minutes   Cook Time: 10-15 Minutes   Serves:  6


  • ¾ cup almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon cinnamon
  • 1 teaspoon coriander powder (you could also use ground cumin)
  • ½ teaspoon nutmeg
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 2 eggs (organic free range)
  • 2 tablespoons olive oil (or coconut oil, melted)
  • 1 teaspoon real vanilla extract
  • ½ teaspoon lemon juice
  • 1/3 cup carrots, grated
  • 1/3 cup zucchini, grated
  • ¼ cup walnuts, chopped
  • ¼ cup shredded unsweetened coconut


  1. Preheat oven to 350 degrees
  2. Combine all dry ingredients in a medium-sized mixing bowl.  Set aside
  3. In a food processor or bowl, beat eggs and stream in oil, vanilla and lemon juice. Then stir in carrots, zucchini, and walnuts
  4. Add dry ingredients to the wet mixture and stir to combine
  5. Place batter into prepared muffin tin, leaving about ¼ room at top. Sprinkle with coconut
  6. Bake for 10-15 minutes or until the muffins are lightly browned on top and spring back when touched
  7. Let muffin tins cool on a wire rack for 10 minutes before removing
  8. Store unconsumed muffins in an airtight container or covered plate in the refrigerator for up to 5 days. Reheat before consuming in order to add back moisture

Serving Suggestion:  Serve with a couple of eggs and spread with a little nut butter