Morning Crunch Muffins

I learned of this recipe while on my honeymoon.  My husband and I took a cooking class, which I highly recommend doing with your significant other or even just a friend.  It was really nice to have an activity date night that wasn't just dinner and a movie (not that there is anything wrong with that) and we learned something to boot!  The class taught my husband a healthy and flavorful salmon recipe that he could easily cook.  As well, the class gave me great inspiration for recipes like these morning crunch muffins.   

These breakfast cakes are low sugar, high-protein, flavor packed and Paleo Diet-Friendly!  Added bonus, they are great for making ahead of time and freezing each cake individually wrapped (a perfect breakfast on the go).

  Makes 12 Muffins

Makes 12 Muffins


  • 1c Unsweetened Shredded Coconut (toasted)
  • 4 Tbs Toasted Flax Seeds
  • 3 Tbs Raw Unsalted Sunflower Seeds
  •  3 Tbs Sesame Seeds (not toasted)
  • ¼ c Dried Unsweetened Dark Cherries
  • ½ tsp Kosher Salt
  • ½ tsp Baking Soda
  • ¼ c Sliced Raw Almonds 
  • 4 Tbs Grape Seed Oil (or Safflower Oil)
  • 4 Tbs Agave Syrup
  • 2 tsp Vanilla Extract
  • 4 Tbs Almond Meal/Almond Flour 
  • 4 Tbs Garbanzo Bean Flour (or Hazelnut Flour)


  1. Preheat oven to 325 degrees
  2. Combine all ingredients
  3. Grease muffin pan either Grape Seed Oil or Pam Cooking Spray
  4. Distribute batter evenly in 12 muffin cups
  5. Press batter into each cup so that it is packed tightly
  6. Bake for 15 minutes
  7. Let cool and wrap individually