Ingredients for Paleo Breakfast Muffins
- Almond Flour
- Coconut Flour
- Cinnamon
- Baking Soda
- Ground Cloves
- Ground Ginger
- Salt
- 6 large eggs
- Pure Vanilla Extract
- Pure Maple Syrup
- Carrot
- Zucchini
- Unsweetened Dried Shredded Coconut
- 1/2 cup chopped walnuts
- 1/4 cup raisins
- 1/4 cup pumpkin seeds
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How to Make Paleo Breakfast Muffins
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
- In a medium bowl, whisk together 6 large eggs until light and frothy.
- Add 2 tablespoons of maple syrup and 1 teaspoon of vanilla extract. Whisk to combine.
- In a separate small bowl, combine 1 cup grated carrots, 1/2 cup grated zucchini, 1/2 cup shredded unsweetened coconut, 1/2 cup chopped walnuts, 1/4 cup raisins, and 1/4 cup pumpkin seeds.
- Gently fold the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Divide the batter evenly among the muffin cups, filling each about 3/4 full.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean and the muffins are golden brown.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Store cooled muffins in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
35g
Fat
16g
Carbs
4g
