I really really like these muffins. They're perfectly soft, packed with fiber, and lots of other good stuff. I like to freeze some as well as keep some covered on my counter to snack on for a couple of days. And... they're even tastier as the days go on!
(But if your husband or toddler doesn't like pieces of vegetables in their muffins, just finely grate them instead, and they'll never know they're in there. They are not finely grated in the picture below.)
INGREDIENTS:
- 1 cup grated carrots
- 1 cup grated zucchini
- 6 eggs (preferably from pastured hens)
- 1/2 cup melted coconut oil, or melted grass-fed butter (like this kind)
- 1/2 cup raw honey
- 2 tablespoons pure vanilla extract
- 1/2 teaspoon sea salt
- 1/2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1/2 cup coconut flour
DIRECTIONS:
1. Preheat the oven to 350 degrees, and line 12 muffin cups with liners.
2. Shred the carrots and zucchini, then place in a paper towel to wring out any excess liquid. Set aside.
3. In a medium sized bowl, combine the eggs, honey, vanilla and melted coconut oil (making sure it's not too hot when added). Stir to a smooth consistency.
4. Add in the salt, baking soda and cinnamon, and stir to combine. Sprinkle the coconut flour over the mixture and then whisk until there are no more clumps.
5. Fold in the shredded carrots and zucchini.
6. Using 1/4 cup, scoop batter into prepared muffin pan. Bake for 17-20 minutes, or until toothpick comes out clean.
Serve warm, with a bit of butter, and enjoy!
Makes approximately 15 muffins
(Adapted recipe from here)
