Author Notes
What do you do with 1 carrot, 1 apple and some nuts leftover from Thanksgiving! You make Paleo Morning Glory Muffins! This recipe make 12 muffins in my Bialetti Aeternum Muffin Pan! I used an ice cream scoop to make them all the same size.
Truth: I ate my first one warm with sunbutter spread over both halves (I cut in half to enjoy more sunbutter). The perfect snack with my cup of green tea this afternoon.
I used sunbutter (sunflower spread) but feel free to use your favorite nutbutter! —Cindy Anschutz
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Ingredients
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3
Large eggs
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1
Red Apple
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1
Large carrot, peeled
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1/2 cup
sunbutter
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3 tablespoons
Raw organic honey
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1 tablespoon
Coconut flour
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3 tablespoons
Raisins
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3 tablespoons
pecans or walnuts, chopped
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2 tablespoons
shredded unsweetened coconut
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1 teaspoon
cinnamon
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1/2 teaspoon
baking soda
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1/4 teaspoon
sea salt
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1/3 cup
unsweetened mini-chocolate chips (optional)
Directions
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Preheat your oven to 350 degrees. Put your paper in 12 muffin tins!
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In a large mixing bowl whisk your eggs.
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Set your shred attachment to your food processor or use a box grater to shred the apple and carrot. Put in mixing bowl with eggs.
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Stir in Sunbutter, coconut oil and honey then combine well.
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In another mixing bowl combine raisins, nuts, shredded coconut, cinnamon, baking soda and sea salt. Add combined mixture to the web mixture.
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Fold in chocolate chips.
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Pour your batter into your prepared muffins tins by lining with paper or use silicone.
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Bake for 23-25 minutes until cooked through.
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