Paleo Trail-Mix Muffins

Ingredients

• 1 large apple, cored
• 1 large carrot, peeled
• 2 large pasture-raised organic eggs
• 0.25 cup extra-virgin olive oil
• 2 tbsp maple syrup
• 2 cups almond flour
• 1 tsp baking soda
• 0.5 tsp baking powder
• 2 tbsp ground flaxseed
• 1 tsp ground cinnamon
• 0.25 tsp kosher salt
• 0.33 cup raw pumpkin seeds
• 0.33 cup raw sunflower seeds
• 0.33 cup dried cherries or cranberries

Instructions

1. Heat oven to 350°F; line a 12-cup muffin tin with paper liners.
2. Grate the apple and carrot using a food processor with grater attachment or a box grater.
3. Switch to the standard blade, add eggs, and pulse until combined.
4. Add olive oil, maple syrup, almond flour, baking soda, baking powder, flaxseed, cinnamon, and salt; blend until nearly smooth. Fold in pumpkin seeds, sunflower seeds, and dried fruit.
5. Scoop batter evenly into muffin cups. Bake 25–28 min until puffed and golden; cool completely before serving.
6. Refrigerate in an airtight container up to 1 week.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

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