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Community Recipe
from [Kandrea8]
PALEO CARROT & ZUCCHINI MUFFINS

PALEO CARROT & ZUCCHINI MUFFINS

Muffins

  • Yield: 12 servings ( Serving Size: 1 muffin )

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

Steps:

- Preheat oven to 350 degrees.

- Prep muffin pan and place liners in each hole.

- In a mixing bowl, combine dry ingredients together (almond flour, coconut flour, cinnamon, baking soda and sea salt).

- In a mixing bowl combine wet ingredients together (eggs, raw honey, organic coconut oil and vanilla extract).

- Add wet ingredients to the dry ingredients and stir until combined.

- Add grated carrots, grated zucchini and raisins to the mix. Using a spatula combine all ingredients together.

- Using a tablespoon, add mixture to each muffin liner. Each liner should be ½ to ¾ full.

- Place muffin pan in the oven and bake for 25-30 minutes.

- Let cool for about 15 minutes and eat (or store in refrigerator).

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PALEO CARROT & ZUCCHINI MUFFINS recipe

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