PALEO CARROT & ZUCCHINI MUFFINS |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
2 cup(s) almond flour |
2 whole(s) eggs whisked |
1 tablespoon(s) coconut flour |
1/2 cup(s) carrots grated |
3/4 cup(s) zucchini grated |
1/4 cup(s) honey |
1/4 cup(s) coconut oil |
1 teaspoon(s) vanilla extract |
1.5 teaspoon(s) cinamon |
1/2 teaspoon(s) baking soda |
1/2 teaspoon(s) sea salt |
1/8 cup(s) raisins |
Directions:
1. Steps:
2. - Preheat oven to 350 degrees.
3. - Prep muffin pan and place liners in each hole.
4. - In a mixing bowl, combine dry ingredients together (almond flour, coconut flour, cinnamon, baking soda and sea salt).
5. - In a mixing bowl combine wet ingredients together (eggs, raw honey, organic coconut oil and vanilla extract).
6. - Add wet ingredients to the dry ingredients and stir until combined.
7. - Add grated carrots, grated zucchini and raisins to the mix. Using a spatula combine all ingredients together.
8. - Using a tablespoon, add mixture to each muffin liner. Each liner should be 1/2 to 3/4 full.
9. - Place muffin pan in the oven and bake for 25-30 minutes.
10. - Let cool for about 15 minutes and eat (or store in refrigerator).
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