Grain-free, refined sugar-free, paleo-friendly, dairy-free, gluten-free and 100% delicious!

Veggies, fruit, and protein all packed into one little punch! These muffins are a fitting addition to your meal planning cache because they are the perfect grab-and-go breakfast or snack, and a splendid lunchbox addition.

Make a batch and have them on hand all week long, although they probably won’t last past the first day if your family is anything like mine!

Ingredients

• 1 c almond flour

• ¼ c coconut flour

• ¼ c arrowroot flour

• 1 t baking powder

• 2 t cinnamon

• ¼ t nutmeg

• ½ t salt

• 1 cup sweet potato puree*

• ¼ c maple syrup

• 1 t vanilla

• 2 eggs

• ½ c shredded carrots

• ½ c diced apples

• ½ c chopped pecans

*I use canned sweet potato puree. Sometimes these cans are hard to find in the store outside of the fall season. I cook with sweet potato often so I buy these cans by the case. Also feel free to bake and puree your own sweet potato. If the batter is too thick, you can add a couple of tablespoons of almond milk.

Instructions

Preheat oven to 350°. Line a muffin pan with 10 muffin liners. Combine the almond flour, coconut flour, arrowroot flour, baking powder cinnamon, nutmeg, and salt in a mixing bowl and mix well. Place the sweet potato, maple syrup, vanilla, and eggs in a blender and blend thoroughly. You can also use a food processor or a hand mixer. Add the wet ingredients to the dry ingredients and mix together. Fold in the carrots, apples, and pecans. Fill each muffin liner to the rim. Bake for 30 minutes. Makes 10 muffins.