Paleo breakfast mini muffinsMakes 28/2 inch mini muffins

2 C blanched almond flour

1 tsp cinnamon

1 tsp ground allspice

1/2 tsp baking soda

1/2 tsp salt

1/4 C honey

1/4 C Nutiva coconut/palm shortening (or lard or butter (room temperature))

2 eggs

1 tsp pure vanilla extract

3/4 C peeled, cored and shredded apple (about 1 medium apple)

3/4 C shredded carrot (about 1 medium carrot)

1/2 C shredded zucchini

1/2 C walnuts (options for nuts are endless)

1/2 C raisins

 Line mini muffin tins with liners and preheat oven to 375°F.

In a food processor, shred the carrot, apple and zucchini

In medium bowl, mix together flour, spices and baking soda.

In your stand mixer, add the honey, Nutiva (coconut/palm) shortening, eggs, and vanilla. Mix until well blended.

Add flour mixture to your stand mixing bowl and mix until well blended.

Fold in the apple, carrot, zucchini, walnuts, and raisins.

Spoon batter into muffin tins.

Bake 10 minutes, rotate 180°.

Bake another 10 minutes (or until toothpick inserted in center comes out clean)


Adapted from Paleo Parents