Paleo Breakfast Muffins
Easy paleo carrot muffins are dairy free, gluten free, refined sugar free, and full of delicious healthy ingredients.
- 1 cup almond flour
- 1/3 cup coconut flour
- 1/2 teaspoon xanthan gum
- 1/3 cup arrowroot starch
- 1/8 teaspoon salt
- 3 large eggs
- 2/3 cup maple syrup
- 1 teaspoon vanilla
- 2 large carrots shredded
- 3 tablespoons water
- 1/4 cup coconut oil melted
- 1/2 cup chopped nuts
Preheat the oven to 350 degrees.
In a small bowl, add all wet ingredients and shredded carrots. Mix well.
In a large bowl, add all dry ingredients and whisk to blend.
Pour in wet ingredients and mix very gently.
Line a cupcake tin with paper liners and fill each one 3/4 with the batter.
Bake 25 minutes, or until done.
Remove from the oven and place onto a cooling rack.
Serving: 1gCalories: 217kcalCarbohydrates: 17gProtein: 5gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 8gCholesterol: 47mgSodium: 63mgFiber: 2gSugar: 12g