Good Morning Breakfast Muffins
Recipe type: Muffins, Gluten Free, Dairy Free, Vegetarian
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 muffins
  • ½ cup unsweetened applesauce
  • 2 eggs
  • ⅓ cup coconut sugar
  • 1 Tbsp instant coffee granules
  • 1 Tbsp vanilla bean extract
  • ½ tsp ground cinnamon
  • Pinch of Himalayan pink salt
  • 2 tsp baking powder
  • 3 cups gluten free rolled oats
  • ⅓ cup Organic Times Dark Chocolate Drops
  • 1 small-medium carrot, grated
  1. Preheat oven to 180ºC (356ºF). Line a 12-hole muffin pan with muffin liners, set aside.
  2. In a large mixing bowl, whisk together applesauce, eggs, sugar, coffee, vanilla, cinnamon, salt and baking powder. Mix well.
  3. Add in oats, mix until just combined.
  4. Stir through chocolate chips.
  5. Fold through grated carrot.
  6. Spoon batter evenly amongst liners, filling each one up as they don’t rise much.
  7. Bake for 15-20 minutes or until a skewer inserted into the middle comes out clean.
  8. Cool in pan for 5 minutes.
  9. Remove and transfer to a wire rack to cool completely.
  10. Enjoy!
Store in an airtight container, refrigerated or in the pantry, for 3-4 days.
Recipe by Wholesome Patisserie at