Tropical muffins

Tropical Breakfast Muffins

Makes 12 large muffins

1.5 cups almond flour
1/2 cup arrowroot powder
3 tablespoons coconut flour
1 teaspoon baking soda
1/4 t salt
1/2 cup shredded unsweetened coconut, plus more for the tops, if desired
1/2 cup chopped pecans, plus more for the tops, if desired
1 tablespoon orange zest (about 1 small orange)
1/2 cup very ripe mashed banana
1/2 cup grated carrots (about 2 small carrots)
1/2 cup minced pineapple (fresh is best, canned is okay)
1/4 cup coconut oil, melted
4 eggs
1 tablespoon vanilla
1/2 teaspoon apple cider vinegar
2 tablespoons maple syrup

1. Preheat oven to 350. Line a muffin tin with parchment liners.
2. Place the chopped pecans and coconut on a baking sheet and toast for about 5 minutes, until just golden.
3. In a large bowl, combine the dry ingredients; almond flour through pecans. Stir to combine.
4. In a medium bowl, whisk together the wet ingredients; orange zest through maple syrup.
5. Combine the wet and dry ingredients and stir to combine
6. Pour the batter into the prepared muffin cups. Top with additional coconut and pecans, if desired.
7. Bake for 18-22 minutes, or until they bounce back when you lightly push the top.
8. Allow to cool on a wire rack before eating.