An easy paleo carrot muffin recipe with raisins and walnuts.
These carrot raisin muffins are perfect for breakfast. Split open, toasted, and slathered with ghee, the flavor reminds me of raisin bread.
Bake these paleo carrot raisin muffins this weekend and have breakfast ready to go during the week.
Preheat oven to 325 degrees and grease or line muffin tin.
Combine almond flour, walnuts, raisins, cinnamon, baking soda, and salt in large bowl. Combine eggs, carrots, honey, coconut oil, and apple cider vinegar in medium bowl. Stir wet ingredients into dry ingredients.
Use a large cookie scoop to fill muffin cups ¾ full.
Bake for 20 - 25 minutes, until lightly browned and toothpick inserted in center comes out clean.