Peach Ginger Paleo Muffins
mylifeinbalancegroup.com/peach-ginger-paleo-muffins/Gluten-Free, Grain-Free, Dairy-Free
Recipe Makes (Approximate): muffins
Ingredients
- 1 ½ cups almond flour
- 2 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 pinch salt (more or less to taste)
- 1 pinch ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon grated fresh ginger
- 3 large eggs (at room temperature)
- ⅓ cup refined coconut oil (melted and cooled)
- ⅓ cup honey
- 2 teaspoons pure vanilla extract
- ½ cup grated carrots
- 1 cup diced peaches (fresh or frozen)
Instructions
- Preheat the oven to 350°. Line a muffin tin with 10 muffin liners.
- In a medium bowl, whisk together the dry ingredients: almond flour, coconut flour, baking soda, salt, cinnamon, and ground ginger.
- In a large bowl, whisk together the wet ingredients: eggs, coconut oil, honey, and vanilla extract.
- Add the dry mixture to the wet mixture and whisk until no lumps remain. Gently fold in the grated carrots and diced peaches.
- Scoop into prepared muffin tins, filling almost completely full. They will rise, but they will create lovely domed tops. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. My smaller muffins took about 20 minutes to bake, while my larger, bakery-style muffins took more like 27.
- Let cool 5 minutes in the pan then transfer to a wire rack to cool completely.
Nutrition Information (Approximate)
Serving Size: 1muffinCalories: 230calProtein: 6gFat: 16gSaturated Fat: 7gTrans Fat: 0.01gCholesterol: 56mgSodium: 88mgPotassium: 226mgTotal Carbs: 16gFiber: 3gSugar: 13gNet Carbs: 13gVitamin A: 1200IUVitamin C: 1mgCalcium: 56mgIron: 2mg
https://mylifeinbalancegroup.com/peach-ginger-paleo-muffins/