Loaded Breakfast Muffins (gluten free and paleo)

Step 1

Preheat oven to 350’F.  Line a muffin tin with 12 muffin papers.

Step 2

Whisk together almond flour, arrowroot, coconut flour, baking soda, cinnamon and salt in a large bowl.  Stir in pumpkin seeds, sunflower seeds, coconut, chia seeds, and hemp seeds. Fold in grated carrots, chopped apples, and raisins.

Step 3

In another bowl, whisk together eggs, apple sauce, maple syrup, melted fat of choice, vanilla, and apple cider vinegar.  Pour wet into dry and mix until well incorporated.

Step 4

Using a 1/4 cup scoop, divide batter among 12 muffin cups.  They will be almost full.  Bake for 25-27 minutes, until golden and done in center.