Grain-Free Morning Glory Muffins (Paleo

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 cup Apple
  • 1 cup Carrot
  • 2 tsp Ginger, fresh
  • 2/3 cup Raisins
  • 1/3 cup Sweet potato

• Refrigerated

  • 3 Eggs

• Condiments

  • 1/4 cup Maple syrup, pure

• Baking & Spices

  • 2 cups Almond flour
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 2 tsp Cinnamon, ground
  • 1/2 tsp Sea salt, fine
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1 cup Coconut, unsweetened
  • 2/3 cup Walnuts, raw

Found on theroastedroot.net

Description

Directions

• Preheat the oven to 350 degrees F and line a 12-muffin tray with baking cups.
• Whisk together the mashed sweet potato, eggs, maple syrup, grated carrot, apple, and ginger until well-combined (wet ingredients).
• In a seperate mixing bowl, stir together the almond flour, raisins, walnuts, cinnamon, baking powder, baking soda, and salt (dry ingredients).
• Pour the dry mixture into the bowl with the wet mixture and stir well until a thick batter forms.
• using an ice cream scoop or small measuring cup, scoop batter into the lined muffin tray, filling the cups 3/4 of the way up.
• Place muffin tray on the center rack in the preheated oven and bake for 30 to 35 minutes, until muffins test clean when poked with a toothpick.
• Allow muffins to cool at least 20 minutes before mowing them down < - if you try to eat the muffins before letting them cool, they will stick to the muffin cups like whoa.