Morning Glory Muffins

In partnership with our friends at Meal Prep on Fleek, these hearty muffins combine crunchy walnuts, crushed pineapple, shredded carrots, and organic almond flour for a gluten-free breakfast that satisfies hunger with both fiber and healthy fats. Using our organic vanilla monk fruit sweetener, instead of traditional vanilla flavoring and sugar, adds flavor and sweetness without spiking insulin. Get off to a healthy start each morning when you meal prep these sweet, no added sugar muffins for a satisfying meal, even when you are on the go!

Ingredients

1½ cups Almond Flour, Organic

2 teaspoons cinnamon

½ teaspoon nutmeg

1 teaspoon baking powder

½ teaspoon salt

3 large eggs

2 tablespoons vegetable oil or melted butter

2 teaspoons Monk Fruit with Erythritol, Organic Powder

⅔ cup crushed pineapple with juice

½ cup Walnuts, Raw & Unsalted

½ cup grated carrots

2 cups cherries (for serving)

1 cup low-fat cottage cheese (for serving)

Directions

Preheat oven to 350 degrees and grease 8 muffin tins with non-stick cooking spray. Use a paper towel to squeeze excess moisture from grated carrots.
Stir together almond flour, cinnamon, nutmeg, baking powder, and salt in a medium mixing bowl. In a separate medium bowl, whisk eggs, oil, and vanilla monk fruit sweetener. Stir in dry ingredients. Stir in crushed pineapple, carrots, and walnuts.
Divide mixture between 8 muffin tins. Bake for 25-28 minutes. Cool muffins in tins at room temperature for 20 minutes.
Divide cottage cheese between 4 small cups and place 1 in 4 small compartments of teal meal prep containers. Divide cherries next to cottage cheese. Place 2 muffins in each large compartment.