Brazil Nut Free Paleo Almond Flour Morning Glory Muffins
Total time50 min
Prep time20 min
Cook time25 min
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Learn more →Ingredients
12 servings
For the batter
- 2 cups almond flour
- ¼ cup coconut flour
- 1 ½ tsp baking soda
- 1 ½ tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp fine sea salt
- 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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