Morning Glory Muffins

Gluten-free and Paleo (no grains, dairy, or legumes) carrot raisin muffins. Perfect for a filling, satisfying, moist and yummy breakfast or snack. 

DRY INGREDIENTS
2 cups almond flour
2 Tablespoons coconut flour
2 teaspoons baking soda                 
                Measure and sift through a strainer to remove lumps
½ cup hemp seed
½ teaspoon salt
1 Tablespoon cinnamon
A pinch of allspice and nutmeg
                  Mix all dry ingredients together

WET FRUIT INGREDIENTS
2 cups grated carrots
1 large apple – grated
1 cup shredded coconut
1 cup currants, raisins, or dried cranberries
3-6 Tablespoons of fresh grated ginger
                   Mix wet fruit ingredients together.  The DRY and the WET FRUIT INGREDIENTS can be prepared several hours before baking.

WET INGREDIENTS
3 large eggs
3 Tablespoons honey (optional)
1 Tablespoon vanilla
½ cup avocado or melted coconut oil.
                  Whisk together in one bowl.

Mix all ingredients together, adding the dry ingredients to the WET FRUIT.  When well mixed add the wet ingredients.  Heat oven to 350 degrees. Mix well, let sit for 10-20 minutes.

Put batter in non-stick muffin pan. Cook for 20-30 minutes.  Rotate pan for even browning. Makes 12-15 muffins.    

ENJOY!