Snack

Carrot Zucchini Muffins is for Snack.

Carrot Zucchini Muffins takes several minutes to prepare.

Carrot Zucchini Muffins takes several minutes to cook.

Carrot Zucchini Muffins makes 12 servings.

The ingredients for Carrot Zucchini Muffins are:

2 cups almond flour/meal
2 whisked eggs
1 tbsp coconut flour
1/2 cup grated, peeled carrots
3/4 cup grated zucchini, water squeezed out
1/4 c + 2 tbsp. agave nectar
1/4 c melted organic coconut oil
2 tsp vanilla extract
2 tsp Saigon cinnamon
1/2 tsp baking soda
1/2 tsp sea salt
1/4 c walnuts or pecans

Here is how you make Carrot Zucchini Muffins:

Preheat oven to 350. Prep pan with muffin liners. Mix flours, cinnamon, baking soda and sea salt in one mixing bowl. Combine eggs, agave, coconut oil and vanilla in another bowl. Add wet to the dry ingredients and mix until combined. Then fold in carrots, zucchini and walnuts. Add mixture by tablespoon to each muffin liner, filling each 3/4 full.Bake for 20 minutes or until done. Baking times may very.Serving Size: Makes 12 small muffinsNumber of Servings: 12Recipe submitted by SparkPeople user BEDBUGBEAGLE.

The nutritional information for Carrot Zucchini Muffins is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 216.6

• Total Fat: 16.7 g
• Cholesterol: 45.0 mg
• Sodium: 14.6 mg
• Total Carbs: 14.0 g
• Dietary Fiber: 2.5 g
• Protein: 6.1 g

The dietary needs meet for Carrot Zucchini Muffins is Gluten Free