Pineapple and Carrot Paleo Muffins

Delicious and super healthy snack or breakfast muffin.  I make them all the time.  Serves 8-9 regular sized muffins or 48 mini muffins.

Ingredients:

• 2 cups almond flour
• 1 teaspoon cinnamon
• 1/2 teaspoon baking soda
• 1/8 teaspoon salt
• 3 large eggs
• 1/4 cup honey
• 2 tablespoon ghee (butter)
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 3/4 finely grated carrots (about 1 large carrot)
• 1/3 cup finely diced fresh pineapple

How to make it:

1. Preheat oven to 325 degrees.  Grease or spray non-stick spray on muffin tin.
2. Combine dry ingredients in large bowl.  Combine wet ingredients in medium bowl. Stir wet ingredients into dry ingredients and fold in carrots and pineapple.
3. Use a large ice cream or cookie scoop to fill muffin cups 3/4 full.
4. Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.