Carrot & Zucchini Muffins
 
Prep time
Cook time
Total time
 
These Carrot & Zucchini Muffins are the ultimate nutritious breakfast or snack; delicious and comforting, and easy to prepare.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12 muffins
Ingredients
  • 2 cups almond flour
  • 2 eggs
  • 1 tbsp coconut flour
  • ½ cup grated carrots
  • ¾ cup grated zucchini
  • ¼ cup honey
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • 1 ½ tsp cinnamon
  • ½ tsp baking soda
  • ½ tsp sea salt
  • ⅛ cup organic raisins
Instructions
  1. Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.​
  2. Mix almond flour, coconut flour, cinnamon, baking soda and sea salt in a large bowl. Set aside.
  3. In a separate bowl, whisk eggs, honey, coconut oil and vanilla extract. Pour over dry ingredients and mix until no lumps remain. Fold in grated carrots, grated zucchini and raisins.
  4. Fill muffin liners with batter ½ - ¾ full, and bake for 25-30 minutes. Let cool a bit and enjoy right away or refrigerate for later consumption for up to 1 week.
Notes
Tools You’ll Need:
- Muffin pan
- Muffin liners
- Mixing bowls
- Spatula
- Whisker
- Measuring cups
- Measuring spoons
- Grater
- Peeler
Nutrition Information
Serving size: 1 muffin -- Calories: 203 Fat: 16 g. Carbohydrates: 9 g. Protein: 6 g.
Recipe by AmazingPaleo.com at https://www.amazingpaleo.com/carrot-zucchini-muffins/