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
Preheat oven to 350 degrees F. Line 12 muffin tins with paper liners. Set aside
After you grate the zucchini and carrot place in a colander and press a white paper towel to release liquid from zucchini.
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.
Fold in zucchini and carrots to incorporate while creating a nice batter.
Use an ice cream scoop to fill each muffin tin. You will have enough for 12 muffins. Bake for 22-25 minutes.
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!