Zucchini and Carrot Muffins

I never enjoy tossing out food.  Don't you??  It really pains!  The cost of food is so expensive and I really try to use everything I buy.  Therefore on a daily basis  I do a refrigerator and pantry check.  I hate finding rotten vegetables in the way back of the refrigerator and just touching them makes my stomach turn.  My husband has a habit of wrapping food up in foil.  It really drives me crazy!  I am always opening it up and either tossing it or repacking.

So now for this recipe. I was doing my daily refrigerator check and decided to take everything out to reorganize.  Every time I am at the market (which is about daily) I pick up fresh zucchini.  We had a big pack of carrots for recipes Brooke and I were making and all of the other ingredients are always stocked here!

I decided to make muffins and they are amazing.  You don't need to add the cream cheese topping with local honey but it's worth it especially with that afternoon espresso or tea.  

Go ahead and enjoy these with those you love!  

Enjoy xo Cindy

Link to print recipe ------> Zucchini and Carrot Muffins with Cream Cheese and Honey Topping

Zucchini and Carrot Muffins

Ingredients

  • 1 medium zucchini (about 1 cup), cut ends and grate
  • 1 medium carrot, peeled and grated
  • 1 1/2 cup almond flour
  • 1/2 cup tapioca flour
  • 1/4 cup coconut sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • 1/3 cup coconut oil, melted and cooked
  • 1 (8 oz) organic cream cheese, room temperature
  • 2 tablespoons local honey
  1. Preheat oven to 350 degrees F.  Line 12 muffin tins with paper liners.  Set aside

  2. After you grate the zucchini and carrot place in a colander and press a white paper towel to release liquid from zucchini.

  3. In a medium bowl whisk together almond and tapioca flour, coconut sugar, salt, baking powder, baking soda, and cinnamon. Whisk egg in a small bowl then add into dry mixture along with oil. Combine all ingredients together.

  4. Fold in zucchini and carrots to incorporate while creating a nice batter.

  5. Use an ice cream scoop to fill each muffin tin.  You will have enough for 12 muffins.  Bake for 22-25 minutes.

  6. In a small mixing bowl add cream cheese and honey.  Use you hand mixer to beat until nice and smooth.  Once muffins cool top with a dollop of cream cheese frosting.  Keep muffins in the refrigerator covered with clear wrap.