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Paleo Breakfast Muffins

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“A great way to start the day for your whole family on weekdays. Things get hectic at our house in the mornings during the week. This is the perfect solution to give yourself, & your family something that will keep them going all morning long. These muffins are full of Eggs, veggies, walnuts, & coconut. It's a nutrient-dense, flavorful, & filling breakfast.”
READY IN:
35mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

Directions

  1. Directions:
  2. Preheat oven to 350°F.
  3. In a small bowl, mix together the dry ingredients.
  4. In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
  5. Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
  6. Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
  7. bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
  8. Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
  9. Store the muffins in a airtight container in refrigerator or freezer.

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