Paleo 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
• 1/4 teaspoon salt or 1 pinch sea salt, for better flavor
• 6 eggs
• 2 teaspoons pure vanilla extract
• 1/3 cup pure maple syrup
• 1 cup finely shredded carrot
• 1 cup finely shredded zucchini
• 1/2 cup finely unsweetened dried shredded coconut
• 1/4 cup chopped raw walnuts
• 1/3 cup raisins
• 1/4 cup raw pumpkin seeds

1. Directions:
2. Preheat oven to 350u0b0F.
3. In a small bowl, mix together the dry ingredients.
4. In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
5. Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
6. Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
7. bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
8. Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
9. Store the muffins in a airtight container in refrigerator or freezer.

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

Taken from www.food.com/recipe/paleo-breakfast-muffins-518413 (may not work)