Low Sodium Paleo Almond Flour Morning Glory Muffins

Total time50 min

Prep time20 min

Cook time25 min

Low Sodium Paleo Almond Flour Morning Glory Muffins

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Ingredients

12 servings

For the batter

2 cups almond flour
Bob's Red Mill Super-Fine Almond Flour Bob's Red Mill Super Fine Natural Almond Flour - 16 Oz Bob's Red Mill Super Fine Almond Flour - 32 Oz Blue Diamond Almond Flour Finely Sifted - 1 Lb King Arthur Gluten Free Almond Flour - 16 Oz
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¼ cup coconut flour
1 ½ tsp baking soda
1 ½ tsp ground cinnamon
½ tsp ground ginger
¼ tsp fine sea salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 large eggs
⅓ cup maple syrup
⅓ cup coconut oil, melted and slightly cooled
1 tsp pure vanilla extract
1 tbsp apple cider vinegar
1 ½ cups shredded carrot (about 3 medium carrots)
1 cup shredded apple, squeezed dry (about 1 large apple)
½ cup unsweetened shredded coconut
½ cup raisins
½ cup raw walnuts, roughly chopped (optional)

Instructions

1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with parchment liners or grease each cup well with coconut oil.
2
In a large bowl, whisk together the almond flour, coconut flour, baking soda, cinnamon, ginger, and salt until evenly combined with no lumps.

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