Suzanne sent me this from the “Paleo Comfort Foods” book:
* 2 1/2 /c almond flour
* 1 tablespoon cinnamon
* 2 tsp baking soda
* 1/2 tsp salt
* 2 c grated carrots
* 1 large apple, peeled, cored and grated
* 1 c shredded coconut
* 1 c raisins
* 3 large eggs
* 2 TBS honey (optional)
* 1/2 c avocado or olive oil
* 1 tsp vanilla extract
Preheat oven to 350 and prepare a standard medium 12 cup muffin pan.
Combine almond flour, cinnamon, baking soda, and salt into large bowl. Add
carrot, apple, coconut raisins, and combine well. In separate bowl, whisk
eggs, honey, oil, and vanilla extract together. Pour this liquid mixture
over your dry ingredients and mix well. The batter will be very thick.
Spoon out into muffin pan and place on middle or upper rack of oven for 40 –
50 minutes. Use a toothpick to test for doneness…when it pulls out clean
they are done. Cool muffins in pan for 8 – 10 minutes and then remove to a
rack to finish cooling.
I’m not a huge fan of coconut so left that out and they were still very