Harvest Muffins

A recipe from a recent potluck:  “I found it on roostblog. It’s grain free, GAPS legal, and gluten free. Roost had it as a cake with frosting, but I changed it to muffins”

dry ingredients:

  • 3 cups almond flour
  • 1 1/2 teas baking soda
  • 1/2 teas salt
  • 1 1/2 teas cinamon

wet ingredients:

  • 1/4 cup melted butter or ghee
  • 1/4 cup honey
  • 1 1/2 teas vanilla extract
  • 3 eggs
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 cup chopped apple

In one bowl combine dry ingredients. In another, the wet. Pour wet into dry. Stir to incorporate. Pour into muffin tin. Bake at 350 degrees to 35 to 40 miinutes.


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