This is a such a simple recipe that I whipped up! What a great way to add some veggies in your day. Zucchini tends to have a high water content so 2 zucchinis will do. They actually make the muffins taste super soft and moist. So, whip these guys up on a rainy morning (like today) and I promise you’ll love them as much as I do.
Paleo Carrot and Zucchini Muffins Recipe
1 1/2 cups of almond flour
1 tsp of baking soda
1 tsp of baking powder
3 carrots (peeled and shredded)
2 zucchinis (shredded)
1 tbsp of vanilla extract
4 tbsp of ghee
1/3 cup of coconut sugar
Mix the alone flour, baking soda, and baking powder together. In a separate bowl, mix shredded carrots, shredded zucchini, vanilla, ghee, coconut sugar and egg. Combine all ingredients into one bowl and pour into greased muffin tin. Bake at 300 for about 35 min.