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I have been making a few recipes from the PALEO COMFORT FOODS recipe book, which is great and I recommend you purchase one for yourself (click the link).  This muffin recipe has been a favorite. Keep in mind they are made with almond flour, which is high in undesirable omega 6’s.  I try to offset this by using omega-3 enriched eggs in the recipe.  They are great for lunch boxes and quick breakfasts paired with a boiled egg and bacon.


makes 18-24 muffins

2 1/2 cups almond flour

2 T cinnamon

2 t baking soda

1/2 t salt

2 c carrots, grated

1 large apple, peeled, cored, grated

1 cup shredded coconut

1 cup golden raisins (don’t leave these out)

3 large omega-3 enriched eggs

2 T honey (optional)

1/2 c coconut or avocado oil (I have only used coconut oil)

1 t vanilla extract

Preheat oven to 350 degrees and grease standard muffin pan

Combine first 4 ingredients then add the carrot, apple, raisins and coconut.  Combine well.

In separate bowl, whisk eggs, honey, oil and vanilla together.  Pour into dry ingredients and mix well.

Batter will be very thick.  Let batter rest for at least 30 minutes to increase moisture.

Spoon into muffin pan and place on middle or upper rack for 20 minutes.  Test for doneness.  Add a few more minutes if necessary.  Recipe calls for 40-50 minutes but my oven would burn them to a crisp in that amount of time, so start with 20 minutes and check often after that.

When toothpick inserted into middle of muffin comes out clean, they are done.

Cool muffins in pan for 8-10 minutes before removing from pan.  I store mine in a plastic tub in the refrigerator.

Variations listed include adding a teaspoon of orange zest; replacing raisins with chopped dates; using the batter to make a loaf, one large or two small (increase baking time).


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