CARROT PINEAPPLE PALEO MUFFINS

CARROT PINEAPPLE PALEO MUFFINS

Serves: 8-9 muffins

INGREDIENTS

• 200 grams almond flour (about 2 cups)
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• 3 eggs
• ¼ cup honey
• 2 tablespoons ghee, melted
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• ¾ cup finely grated carrots (about 1 large carrot)
• ⅓ cup finely diced fresh pineapple

INSTRUCTIONS

1. Preheat oven to 325 degrees and grease or line muffin tin.
2. Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
3. Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
4. Bake for 20 – 25 minutes or until golden brown and toothpick inserted in center comes out clean.