Morning Glory Muffins
Yield: 12 muffins
Adapted from Paleo Comfort Foods
2.5c almond flour
1.5T cinnamon, ground
1t nutmeg, ground
2t baking soda
2c carrots, grated
1 large apple, grated
1c coconut, unsweetened shredded or flaked
Heaping 1/2c raisins
Heaping 1/2c walnuts, chopped
3 large eggs
1/2c coconut oil, melted
Preheat the oven to 350 degrees and grease and line a muffin pan (I recommend silicone liners).
In a large bowl combine the first 5 ingredients. Stir together and add the carrots, apple, coconut, raisins, and walnuts.
In a small bowl combine the honey with the coconut oil. Whisk in the eggs and vanilla extract. Pour over the dry ingredients and mix until incorporated. The batter will be very, very thick.
Using a 3T disher or scoop (I use this one) to portion the batter. Use your hands to shape each ball of batter slightly smaller at the bottom and place in the muffin tin, pushing and shaping to the hole.
Bake for 35-45 minutes. Cool slightly in pan, then cool fully on a rack.
Store in an airtight container in the fridge, or freeze for up to 6 months for optimal flavor.
What's your favorite kind of muffin?