Paleo Harvest Muffins {Dairy Free}

Paleo Harvest Muffins



  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, whisk together blanched almond flour, coconut sugar, cinnamon, baking soda and salt.
  3. Add in eggs, avocado oil, apple cider vinegar and vanilla. Blend until smooth. Fold in grated zucchini, carrot and apple. Incorporate well.
  4. Line 12 muffin tins with paper baking cups. Using a regular sized ice cream scooper, scoop batter into baking cups. Divide batter evenly among cups, about 2/3 full.
  5. Bake at 350 degrees Fahrenheit in the center rack for 22-23 minutes or until a toothpick inserted in the center of a muffin comes out clean. Allow to cool 5-10 minutes before serving.