Carrot Cake Breakfast Muffin

INGREDIENTS

For The Muffins:

• 2 3/4 cups Bob’s Red Mill Paleo Baking Flour

• 2 medium apples (I used Honey Crisp), shredded

• 2 medium carrots, shredded

• 1/4 cup walnuts, diced

• 4 eggs

• 1/4 cup coconut sugar

• 1/2 cup raw honey

• 2 tbsp ground cinnamon

• 2 tbsp ground nutmeg

• 1 tsp baking soda

• 1/4 tsp sea salt

• 1 tsp coconut oil

• Optional: semi-sweet or dark chocolate chips

INSTRUCTIONS

1. Grease a muffin tin with coconut oil & preheat oven to 350F

2. In a small skillet, combine 1 tsp coconut oil, 2 apples (shredded), coconut sugar, 1 tbsp cinnamon and 1 tbsp nutmeg and stir for about 5-7 minutes until golden. Set aside.

3. In a large mixing bowl, whisk eggs and add honey. Mix well.

4. Add in Bob’s Red Mill Paleo Baking Flour, walnuts, ground cinnamon, ground nutmeg, baking soda, and salt. Mix well and add in carrots and cooked apples.

5. Divide the batter into the greased muffin tin. You should be able to fill up all 12 cups to the top.

6. Option to top with chocolate chips or additional walnuts.

7. Place into the oven and bake for about 25-28 minutes, or until a toothpick inserted into the center of the muffin comes out clean.

8. Enjoy!