Print Recipe
5 from 5 votes

Carrot Pineapple Paleo Muffins

These easy paleo carrot pineapple muffins are perfect for breakfast.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: Baked, Quick and Easy
Servings: 9 muffins
Calories: 213kcal
Author: Lisa Wells

Ingredients

  • 200 grams almond flour about 2 cups
  • 1 teaspoon cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 eggs
  • 1/4 cup honey
  • 2 tablespoons ghee or coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 3/4 cup finely grated carrots about 1 large carrot
  • 1/3 cup finely diced fresh pineapple drained

Instructions

  • 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.