Healthy Breakfast Muffins

• 1/2 cup almond flour
• 1/3 cup coconut flour, sifted
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1 pinch sea salt
• 6 eggs
• 2 teaspoons vanilla extract
• 1/3 cup maple syrup
• 1 cup finely shredded carrot
• 1 cup finely shredded zucchini
• 1/2 cup finely shredded unsweetened coconut
• 1/4 cup chopped raw walnuts
• 1/3 cup raisins
• 1/4 cup raw pumpkin seeds

1. Preheat oven to 350 deg. F.
2. Mix dry ingredients.
3. Whisk eggs, add vanilla and maple syup, continue to whisk.
4. Add dry ingredients to egg mixture.
5. Stir in carrots, zucchini, walnuts, raisins, and pumpkin seeds.
6. Line muffin cups with paper liners, and fill evenly with muffin mixture.
7. Bake for 25-30 minutes.
8. Let cool for 10 minutes.
9. Enjoy! (or Freeze for future).

almond flour, coconut flour, cinnamon, baking soda, ground cloves, ground ginger, salt, eggs, vanilla, maple syrup, carrot, zucchini, unsweetened coconut, walnuts, raisins, pumpkin seeds

Taken from www.food.com/recipe/healthy-breakfast-muffins-519432 (may not work)