These paleo carrot pineapple 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.
Carrot Pineapple Muffins
Carrot and pineapple is a classic combination. These almond flour muffins are not too sweet so they are perfect for breakfast or snacking. They also freeze beautifully so you can stock your freezer with these fruit and veggie muffins.
The key to making these carrot pineapple muffins is finely grating the carrots so they cook through by the time the muffins are baked. It's also important to drain the pineapple well after chopping it so your muffin batter isn't too wet.
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.
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