Zucchini and Carrot Muffins

5.0/5 rating (1 votes)
Zucchini and Carrot Muffins

I have been buying so many local zucchini's lately and enjoying all of them.  I didn't realize there were 3 good size ones in my refrigerator along with a bag of carrots so I made muffins.  All of the other ingredients were handy in my pantry!  These paleo zucchini and carrot muffins are great.

Enjoy xo

 

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

Directions

  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.  

    Enjoy these yummy muffins!

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