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 3/4 full.
Bake for 20 - 25 minutes or until golden brown and toothpick inserted in center comes out clean.