Are you ready to see what’s on Tammy’s Table?

Who needs eggs when you can have muffins for breakfast!

Ingredients:

• 1 ½ cup Almond Flour
• 2 TBS Coconut Flour
• 3-4 Scoops of Collagen powder [optional, but adds more protein]
• 2 TBS Coconut Sugar, plus extra to top
• 3-4 Scoops of Collagen powder [optional, but adds more protein]
• 2 TBS Coconut Sugar, plus extra to top
• ½ tsp baking soda
• 1/8 tsp salt
• ¼ tsp cinnamon, more if you like extra
• ½ tsp ground ginger
• 1 tsp fresh grated ginger
• 3 eggs
• 1/3 cup coconut oil [refined will have less coconut flavor]
• 2 tsp Vanilla
• ½ cup grated carrots
• 1 cup diced peaches, [peeled]
• 1/3 cup unsweetened applesauce
• Optional:
• 4 pieces crystalized ginger cut into very small pieces

Directions:

• Preheat the oven to 350°. Line a muffin tin with 9-10 muffin liners.
• Grate the carrots and dice the peaches and set aside.
• If using, chop the crystalized ginger and mix with 2 tsp of coconut sugar.
• In a medium bowl, combine the dry ingredients: almond flour, coconut flour, coconut sugar, baking soda, salt, cinnamon, and ground ginger.
• In a large bowl, whisk together the wet ingredients: eggs, coconut oil (warmed so it is liquid), applesauce, and vanilla extract.
• Add the dry mixture to the wet mixture and mix until no lumps remain. Gently fold in the grated carrots and diced peaches.
• Scoop into prepared muffin tins, filling almost completely full. They rise very little. Top with the crystalized ginger/coconut sugar mixture. Bake 20-27 minutes or until a toothpick inserted in the middle comes out clean. Timing will be determined on size of the muffins and oven.

NOTE: Removing the paper muffin wrapper when the muffins are cool, will prevent leaving a lot of the muffin on the paper. It is best to peel off the muffin wrapper then heat if desired.