Carrot Pineapple Paleo Muffins

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 3/4 cup Carrots
  • 1/3 cup Pineapple, fresh

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Honey
  • 1 tbsp Lemon juice

• Baking & Spices

  • 200 g Almond flour
  • 1/2 tsp Baking soda
  • 1 tsp Cinnamon
  • 1/8 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 2 tbsp Ghee

Found on cookeatpaleo.com

Description

Directions

• Preheat oven to 325 degrees and grease or line muffin tin.
• Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
• Use a large ice cream or cookie scoop to fill muffin cups 3/4 full.
• Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.