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
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!