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.