Paleo Breakfast Muffins
photo by Anonymous
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
12 muffins
- Serves:
- 12
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
directions
-
Directions:
- Preheat oven to 350°F.
- In a small bowl, mix together the dry ingredients.
- In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
- Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
- 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.
- bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
- Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
- Store the muffins in a airtight container in refrigerator or freezer.
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