Description
These Carrot & Zucchini Muffins are the ultimate nutritious breakfast or snack; delicious and comforting, and easy to prepare.
Ingredients
Units
Scale
- 2 cups almond flour
- 2 eggs
- 1 tbsp coconut flour
- 1/2 cup grated carrots
- 3/4 cup grated zucchini
- 1/4 cup honey
- 1/4 cup melted coconut oil
- 1 tsp vanilla extract
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/8 cup organic raisins
Instructions
- Preheat oven to 350 F. Line a muffin pan with muffin liners and set aside.
- Mix almond flour, coconut flour, cinnamon, baking soda and sea salt in a large bowl. Set aside.
- 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.
- 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.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American