This week’s Throwback Thursday is my Blueberry, Carrot and Raisin Paleo Muffin recipe. I adapted the recipe after discovering If Cavemom Baked Cookies. She shares great paleo recipes and as usual with me, I changed it, enhanced it a little. You know… mkb’d it! 
The first time I made the muffins was a success! They were so much lighter than conventional muffins; almost as if with every bite they are trying to prove how much better paleo is for you!
Paleo Muffins: Blueberry, Carrot and Raisin
Ingredients:
1/2 cup almond flour
1/4 cup coconut flour
1/2 tablespoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 cup coconut oil
1/4 cup coconut milk
4 eggs
1/2 cup raw honey
1 teaspoon vanilla
1/2 to 1 cup blueberries
1 cups coarsely grated carrot
1/2 cup raisins (optional)
Directions:
Preheat oven to 325 degrees.
Whisk together coconut flour and almond flour, baking soda, salt and cinnamon.
In another bowl, whisk together coconut oil, coconut milk, eggs, raw honey, and vanilla.
Slowly add the flour mixture to the egg mixture.
Whisk together until well combined.
Add the carrots and raisins.
Fold in blueberries.
Add to a lined muffin tin. Not too much so you don’t have overflow!
Bake for 30 to 35 minutes
Enjoy!
