Apple Carrot Breakfast Muffins

Most mornings I struggle to get out of bed on time. I usually end up running around like a mad woman. Making a healthy breakfast from scratch is out of the question. That is why I love these muffins. They can be made ahead of time and stored in the fridge. 
I just heat a couple in the toaster oven while I'm getting ready. I always top them with grass-fed butter, but a little bit of honey on these is great as well. 

Apple Carrot Breakfast Muffins

Prep Time: 5 minutes
Bake Time: 17-20 minutes
Servings: 12 

Ingredients: 

- 1 1/2 green apple
- 2 large carrots
- 7 eggs
- 3/4 cup almond flour
- 2 tsp cinnamon
- 2 Tbsp flax meal
- 1/2 tsp vanilla
- 1 Tbsp honey
- dash salt
- coconut oil to coat muffin pan

Directions: 

Preheat oven to 350. Use coconut oil to grease muffin tin. 
Peel apples and dice into 1/2 inch pieces. Shred carrots in a food processor or use vegetable peeler. Cut shredded pieces into 1 inch strips. Crack eggs into a medium size bowl. Scramble the eggs and then add all ingredients. Mix until everything is combined. Divide mixture evenly into the 12 muffin tins. Bake for 17-20 minutes.