Paleo Breakfast Muffins

READY IN: 35mins
SERVES: 12
YIELD: 12 muffins
UNITS: US

INGREDIENTS

Nutrition
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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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