Carrot Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Carrot Zucchini Muffins calories by ingredient
Introduction
Tasty, moist and good for you! Tasty, moist and good for you!Number of Servings: 12
Ingredients
-
2 cups almond flour/meal
2 whisked eggs
1 tbsp coconut flour
1/2 cup grated, peeled carrots
3/4 cup grated zucchini, water squeezed out
1/4 c + 2 tbsp. agave nectar
1/4 c melted organic coconut oil
2 tsp vanilla extract
2 tsp Saigon cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/4 c walnuts or pecans
Tips
Store in an airtight container when cool.
Directions
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.