This copycat Trader Joe’s Almond Meal Muffins recipe will have you on your way out the door in no time! They are so filling and equally as delicious, not to mention good for you! I played around with several recipes to get this one just right. This recipe is similar to so many of the Morning Glory muffin recipes that you see out there!
You can totally use gluten-free flour for the entire recipe if you desire. I split my flour ratio up between almond meal and whole wheat flour. I took out the oil that was called for in one of the recipes and substituted applesauce. I have used a box grater or a Vita-mix blender to chop all the fruit and nuts up to speed up the process of making these copycat Trader Joe’s Almond Meal Muffins.
As the clock winds down in my pregnancy, I began to think about how to make our mornings a little less chaotic. Typically I made a hot breakfast of eggs, veggie sausage, and some mornings hashbrowns, but figured with a new baby that was not going to be an option for a while. Chris and I both talked about eating more plant-based when we can for the new year and cutting back on how many eggs we ate was something we wanted to try. If you know Chris, though, all he talks about is getting his protein in the morning! I came up with having these muffins available and homemade granola (my favorite recipe I shared before here) and Greek yogurt out for our morning routine. We are going on 2 weeks of this breakfast and we both LOVE it. My husband specifically mentioned how the muffins are a great way to make sure he stays full for the morning. He even takes one with his lunch.
Combining, carrots, raisins, pecans, coconut, and apples these hearty copycat Trader Joe’s Almond Meal muffins are such a winner. They are moist and full of so many goodies. With a recipe like this, you can easily change up what you put in them. I am sure zucchini, bananas, pumpkin puree or dried cranberries would make great additions. I plan on throwing brewer’s yeast in them when I have the baby to help with my milk supply. This recipe makes 18 large muffins. You will have more than enough for breakfast and snack time!
Let me know if you try them and what you think! Considering that the Trader Joe’s version is almost $5 for 4 large muffins, this recipe will save you quite a bit of money! I hope you all have a great weekend!
I love these silicone muffin liners to make clean-up a breeze!
Other Healthy Recipes We Love:
Southern Living’s Breakfast Cookies
Copycat Emmy’s Organic Cookies Recipe
For more ideas check out my favorite 4 healthy cookbooks from Amazon
Ingredients
- 1 cup applesauce
- 3 extra-large eggs or equivalent egg substitute
- 2 teaspoons pure vanilla extract
- 2 cups grated carrots, unpeeled and grated on a box grater
- 1 Granny Smith apple, unpeeled and grated on a box grater
- 1 (8-ounce) can crushed pineapple, drained
- 1/2 cup pecans, roughly chopped
- 1/2 cup sweetened shredded coconut
- 1/2 cup raisins
- 1 cup almond meal/flour
- 1 1/4 cup white whole wheat flour
- 1/2 cup coconut sugar
- 1 tablespoon ground cinnamon
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
Instructions
- Preheat the oven to 350 degrees F and arrange two racks evenly spaced in the oven. Line two muffin pans with paper muffin cups.
- In a large bowl, whisk together the eggs/egg substitute, applesauce, and vanilla. Add the carrots, apple, pineapple, pecans, coconut, and raisins and stir together. In a medium bowl, sift together the flours, sugar, cinnamon, baking soda, baking powder and salt. Add the dry ingredients to the wet ingredients and stir just until combined. Scoop the batter with a standard (2 1/4-inch) ice cream scoop (I use rounded scoops of batter) into the prepared muffin cups. Bake for 30 to 35 minutes, until a toothpick comes out clean. Place the pans on a baking rack to cool and serve the muffins warm or at room temperature.
