These are also great for a grab and go breakfast that will fill you up & keep you going.
This recipe comes from the cookbook Paleo Comfort Foods by Julie & Charles Mayfield. Normally, I wouldn’t publish a recipe that is in a cookbook, but this is already on the web for free. This cookbook is one of my favorite Paleo cookbooks. The photography is stunning & the recipes have all been delicious and easy to understand and make.
- 2-1/2 cups almond flour
- 1 tablespoon cinnamon
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2 cups (100 g) carrots, grated
- 1 large apple, peeled, cored & grated (I never peel mine and it turns out fine, same with the carrots)
- 1 cup (75 g) shredded coconut (I leave this out as my husband doesn’t like coconut)
- 1 cup (150 g) raisins (I use cranberries or tart cherries)
- 3 large eggs
- 2 tablespoons honey (optional)
- 1/2 cup coconut or avocado oil (I use olive oil)
- 1 teaspoon vanilla extract
- Preheat oven to 350ºF (175ºC) and grease a standard-sized muffin pan (12 cups).
- Combine almond flour, cinnamon, baking soda, and salt in large bowl. Add carrot, apple, coconut and raisins and combine well.
- In separate bowl, whisk eggs, honey, oil and vanilla extract together.
- Pour this mixture over your dry ingredients and mix well. This batter will be very thick.
- Spoon out into muffin pan and place on middle or upper rack of your oven for 40-50 minutes for larger muffins, 20-30 minutes for smaller muffins. (Mine usually take about 25-30 minutes for large regular sized muffins, so start checking them early)
- When a toothpick inserted in the top of a muffin comes out clean, they are done.
- Cool muffins in pan for 8-10 minutes and then remove to a rack to finish cooling.
- Add in a teaspoon of orange zest for extra zing
- Replace raisins with a cup of chopped dates
- Make a morning glory loaf, this batter will make one really large loaf, or two smaller loaves. Just increase your baking time to approximately 45-60 minutes.
Add 1/3 cup unsweetened applesauce to make them extra moist.