
These muffins are sweet, but not too sweet. To me, they are the perfect combo of protein, carbs, veggies and healthy fat for a balanced breakfast or snack.
Ingredients
- 4 eggs
- 1/4 cup coconut oil (melted)
- 3 Tbsp maple syrup or honey
- 1 Tbsp vanilla extract
- 1 cup almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder
- 2 Tbsp ground flaxseeds (flax meal)
- 1/2 cup chopped walnuts or pecans
- 1/4 tsp sea salt
- 1 large carrot, grated
- 1 medium zucchini, grated
Directions
- Preheat oven to 350. Grease a muffin tin or line with muffin cups.
- In a large bowl, whisk all wet ingredients (eggs, oil, syrup and extract).
- Add dry ingredients to the wet mixture and mix well.
- Add grated carrots and zucchini. If the mixture becomes too wet, ok to add more coconut flour. If mixture is too dry, drizzle in warm water.
- Scoop batter into muffin cups and bake for 35 min or until a toothpick comes out clean. Let cool before serving.
Notes
- Leftovers: Refrigerate in an airtight container for up to five days. Freeze if longer.
- For added sweetness: add raisings or dried cranberries. For my last batch, I also added shredded cococnut and it tasted great.
- Serving Size : One serving is equal to one muffin.
- Make it as a Loaf: Line a loaf pan with parchment paper and bake it as a loaf instead of muffins.
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