Paleo Breakfast Muffins - cooking recipe

Ingredients
    1/2 cup almond flour
    1/3 cup coconut flour, sifted
    1 teaspoon cinnamon
    1/2 teaspoon baking soda
    1/8 teaspoon ground cloves
    1/4 teaspoon ground ginger
    1/4 teaspoon salt or 1 pinch sea salt, for better flavor
    6 eggs
    2 teaspoons pure vanilla extract
    1/3 cup pure maple syrup
    1 cup finely shredded carrot
    1 cup finely shredded zucchini
    1/2 cup finely unsweetened dried shredded coconut
    1/4 cup chopped raw walnuts
    1/3 cup raisins
    1/4 cup raw pumpkin seeds
Preparation
    Directions:
    Preheat oven to 350\u00b0F.
    In a small bowl, mix together the dry ingredients.
    In a med sized bowl, whisk the eggs until light & frothy. Add the vanilla extract & maple syrup, & whisk to combine.
    Stir the carrots, zucchini, coconut, walnuts, raisins, & pumpkin seeds until incorporated.
    Line a 12 cup muffin tin with paper liners. Divide the batter evenly among the muffin cups, filling each one about 3 quarters of the way up.
    bake muffins for 25-30 min or until they are browned and the centers are set & spring back to the touch.
    Place the tin on a wire rack, & let cool for 10 minute Then remove the muffins from the tin & cool completely.
    Store the muffins in a airtight container in refrigerator or freezer.

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