Paleo Breakfast Muffins

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• 1/2 cup almond flour
• 1/3 cup coconut flour, sifted
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt or 1 pinch sea salt, for better flavor
• 6 eggs
• 2 teaspoons pure vanilla extract
• 1/3 cup pure maple syrup
• 1 cup finely shredded carrot
• 1 cup finely shredded zucchini
• 1/2 cup finely unsweetened dried shredded coconut
• 1/4 cup chopped raw walnuts
• 1/3 cup raisins
• 1/4 cup raw pumpkin seeds

Recipe

recipe

• 1 directions:.
• 2 preheat oven to 350°f.
• 3 in a small bowl, mix together the dry ingredients.
• 4 in a med sized bowl, whisk the eggs until light & frothy. add the vanilla extract & maple syrup, & whisk to combine.
• 5 stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
• 6 line a 12 cup muffin tin with paper liners. divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
• 7 bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
• 8 place the tin on a wire rack, & let cool for 10 minute then remove the muffins from the tin & cool completely.
• 9 store the muffins in a airtight container in refrigerator or freezer.