I Couldn't Stop Eating These Almond Flour Muffins

Almond Flour Morning Glory Muffins:

Active time: 20 minutes
Bake time: 22 minutes
Total time: 42 minutes
Yields: 12 muffins
Ingredients
• 1 cup white whole wheat flour
• 1 cup almond flour
• 3/4 cup brown sugar
• 1 teaspoon baking soda
• 2 teaspoons cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 2 cups grated carrots, 3-4 carrots
• 1 large tart apple
• 1/2 cup raisins
• 1/2 cup unsweetened shredded coconut
• 1/2 cup toasted pecans, chopped
• 4 large eggs
• 2/3 cup organic canola oil
• 2 teaspoons pure vanilla extract
• Zest from 1 orange
• 1/4 cup fresh orange juice
Instructions
Step 1:
Preheat oven to 375 degrees. Spray a 12 cup muffin tin with nonstick spray or line with paper
liners and spray lightly. Set aside.
Step 2:
Peel the carrots and grate using a food processor or hand grater. Peel and core the apple and
grate. Squeeze the excess moisture from the grated apple and discard.
Step 3:
Whisk the flour, almond flour, sugar, baking soda, spices and salt in a large bowl. Stir in the
carrots, apple, raisins, coconut and pecans to combine completely.
Step 4:
Whisk the eggs, oil, vanilla, orange zest and juice in a medium bowl and add to the flour
mixture. Stir with a spatula until just combined.
Step 5:

Divide the batter equally into the wells of the muffin tins (they will be full), bake for 8 minutes,
turn the heat down to 350 degrees and turn the muffin tins. Continue to bake an additional
12-14 minutes until a cake tester inserted into the middle of one the muffins comes out clean.
Step 6:
Remove from the oven and let cook in the pan for 5 minutes. Remove muffins from the pan and
cool on a wire rack.

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