PALEO CARROT & ZUCCHINI MUFFINS

Muffins

Yield: 12 servings ( Serving Size: 1 muffin )
Community Recipe from

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

Preparation

  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 ½ to ¾ 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).
November 2013

This recipe is a personal recipe added by Kandrea8 and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

PALEO CARROT & ZUCCHINI MUFFINS Recipe at a Glance
advertisement

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy