Zucchini Carrot Breakfast Muffins

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

1. Preheat oven to 350. Grease a muffin tin or line with muffin cups.
2. In a large bowl, whisk all wet ingredients (eggs, oil, syrup and extract).
3. Add dry ingredients to the wet mixture and mix well.
4. 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.
5. 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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What you should do next …

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About the Author

Hello, I’m Betsy Markle.  I’m a Registered Dietitian and Holistic Nutritionist with over 20 years of experience. Living a busy life with 3 kids and a passionate career, I understand the importance of realistic nutrition, exercise, and balanced living.

Women tend to put the needs of everyone else before their own. My passion is to empower women to create a healthy lifestyle that they love and can stick with forever.

Here at Sunshine Wellness, we are proud to help women lose weight effortlessly, overcome cravings, and revive energy so they can heal their metabolism, ditch the diet mentality, and love their bodies.

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