PALEO BREAKFAST MUFFINS

Paleo Breakfast Muffins image

Provided by Love 2b Healthy44

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 16

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

Steps:

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.

Nutrition Facts : Calories 133.8, Fat 7.7, SaturatedFat 3.2, Cholesterol 93, Sodium 147.8, Carbohydrate 12.3, Fiber 1.6, Sugar 9, Protein 4.9