Carrot Zucchini Muffins
- Number of Servings: 12
Ingredients
Directions
2 cups almond flour/meal2 whisked eggs1 tbsp coconut flour1/2 cup grated, peeled carrots3/4 cup grated zucchini, water squeezed out1/4 c + 2 tbsp. agave nectar1/4 c melted organic coconut oil2 tsp vanilla extract2 tsp Saigon cinnamon1/2 tsp baking soda1/2 tsp sea salt1/4 c walnuts or pecans
Preheat oven to 350. Prep pan with muffin liners.
Mix flours, cinnamon, baking soda and sea salt in one mixing bowl. Combine eggs, agave, coconut oil and vanilla in another bowl. Add wet to the dry ingredients and mix until combined. Then fold in carrots, zucchini and walnuts.
Add mixture by tablespoon to each muffin liner, filling each 3/4 full.
Bake for 20 minutes or until done. Baking times may very.
Serving Size: Makes 12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BEDBUGBEAGLE.
Mix flours, cinnamon, baking soda and sea salt in one mixing bowl. Combine eggs, agave, coconut oil and vanilla in another bowl. Add wet to the dry ingredients and mix until combined. Then fold in carrots, zucchini and walnuts.
Add mixture by tablespoon to each muffin liner, filling each 3/4 full.
Bake for 20 minutes or until done. Baking times may very.
Serving Size: Makes 12 small muffins
Number of Servings: 12
Recipe submitted by SparkPeople user BEDBUGBEAGLE.
Nutritional Info Amount Per Serving
- Calories: 216.6
- Total Fat: 16.7 g
- Cholesterol: 45.0 mg
- Sodium: 14.6 mg
- Total Carbs: 14.0 g
- Dietary Fiber: 2.5 g
- Protein: 6.1 g
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