Description

Coconut flour carrot zucchini muffins are a deliciously moist and healthy treat, perfect for breakfast or a quick snack. These gluten-free muffins blend the natural sweetness of grated carrots and zucchini, resulting in a delightful flavor that everyone will love. Baked to golden perfection, they are not only easy to make but also a fantastic way to sneak in some veggies into your diet.

Ingredients

Scale

1 cup coconut flour
1 cup grated carrots (about 2 medium carrots)
1 cup shredded zucchini (about 1 medium zucchini)
3 large eggs
1/3 cup honey or maple syrup
2 tsp baking powder
1 tsp ground cinnamon
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners.
In a large bowl, whisk together coconut flour, baking powder, cinnamon, and salt.
In another bowl, combine eggs, honey (or maple syrup), grated carrots, and shredded zucchini until well mixed.
Pour the wet ingredients into the dry mixture and stir gently until just combined.
Spoon the batter into the muffin tins until each is about two-thirds full.
Bake for 20-25 minutes or until golden brown and a toothpick inserted comes out clean.

Nutrition

Serving Size: 1 muffin (70g)
Calories: 150
Sugar: 8g
Sodium: 80mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 3g
Protein: 4g
Cholesterol: 70mg

Keywords: - For added flavor, consider mixing in nuts or chocolate chips.- Ensure your wet ingredients are at room temperature for best results.- Muffins can be stored in an airtight container for up to three days or frozen for up to three months.