Brussels Sprouts Breakfast Muffin

By: Rose Marie Jarry, Master Chef at Kronobar

Ingredients

  • ¾ cup brussels sprouts, shredded
  • 1 ½ cups carrot, shredded
  • 1 cup beets, shredded
  • 1 tablespoon fresh ginger root, shredded
  • ¼ cup unsweetened dried cranberry
  • ¼ cup walnuts
  • 2 tablespoons coconut oil
  • ½ cup coconut palm sugar
  • ½ cup coconut milk beverage
  • 1 ½ cups gluten free flour
  • 1 teaspoon nutmeg
  • 1 tablespoon baking powder
  • 1 tablespoon vanilla extract

Directions

  1. Preheat the oven to 350F
  2. Mix all the ingredients together saving the milk and flour to mix in last.
  3. Grease a large 6 muffin pan and pour the mixture in. It should have a thick texture that you can easily scoop with a spoon.
  4. Bake for 20 minutes.
  5. Let them cool down and enjoy for breakfast or as a vitamin packed snack.