These carrot pineapple paleo muffins are perfect for breakfast or a quick snack. And they are gluten-free, grain-free and refined sugar-free.
I usually keep my freezer stocked with paleo muffins. I don’t eat them every day, but I like having a quick breakfast or snack that I can grab any time I need it. Since I had no muffins left in the freezer today, it was time to get creative. We had some fresh pineapple and carrots in the fridge, and I was inspired to create these carrot pineapple paleo muffins.
These carrot pineapple muffins are moist, dense, and not too sweet. Completely satisfying for breakfast or a snack — or drizzled with a coconut butter glaze for a quick dessert. And as always, they are gluten-free, grain-free and refined sugar-free.
More easy paleo muffin recipes
- Preheat oven to 325 degrees and grease or line muffin tin.
- Combine dry ingredients in large bowl. Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
- Use a large ice cream or cookie scoop to fill muffin cups ¾ full.
- Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.