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Carrot Pineapple Muffins (Paleo, Gluten Free)
Ingredients
  • 200 grams almond flour about 2 cups
  • 1 teaspoon cinnamon
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • 3 eggs
  • ¼ cup honey
  • 2 tablespoons ghee or coconut oil, melted
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ¾ cup finely grated carrots about 1 large carrot
  • ⅓ cup finely diced fresh pineapple drained
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