Our favorite carrot and zucchini muffins in a grain free version. The almond flour adds great flavor to these already delicious muffins. Enjoy these veggie packed muffins filled with zucchini and carrots.
Grain Free Carrot Zucchini Muffins
- 2 cups <a href="http://amzn.to/1EeIkYM" target="_blank">almond flour</a>
- 1 tbsp <a href="http://amzn.to/1NxqdAb" target="_blank">coconut flour</a>
- 1/2 tsp of baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 3/4 cup <a href="http://amzn.to/1hDarXP" target="_blank">coconut crystals</a>
- 2 eggs
- 1 tsp vanilla extract
- 1/4 cup <a href="http://amzn.to/1PNvCl3" target="_blank">coconut oil</a> melted
- 1 1/2 cups shredded zucchini
- 1/4 cup shredded carrot
- Mix flours, baking soda, salt, cinnamon and coconut crystals in one bowl.
- In another bowl mix eggs, oil and vanilla.
- Combine the two bowls. Mixture will be just slightly wet.
- Add zucchini & carrot. Spoon into muffin tin about 3/4 way.
- Bake at 350 degrees for about 20 mins. Put a toothpick in the center of one and if it comes out clean, they are ready.
