Carrot and Parsnip Muffins | Paleo | Gluten-free | The JOYful Table

Ingredients

• 2 cups almond meal/flour
• 1/4 cup coconut flour
• 1/4 cup arrowroot flour
• 3 Tbsp nutritional yeast flakes, or 1/4 cup of parmesan cheese if tolerated
• 1 1/2 tsp paprika, or to taste
• 3/4 tsp baking soda (bicarb)
• 3/4 tsp sea salt
• 4 lge egg(s)
• 1/2 cup almond milk, or milk of choice
• 1/4 cup macadamia oil
• 1/3 cup fresh basil leaves, roughly chopped
• 2 spring onion(s), sliced (plus some green tops)
• 1 lge (210g) carrot(s), grated
• 1 lge (210g) parsnip(s), grated