Carrot Zucchini Muffins



3 Tbsp coconut flour

1 Tbsp maple syrup

1 Tbsp grounded flax seeds

1 ½ tsp cinnamon

½ tsp baking powder

1/8tsp baking soda

1/3 cup grated carrot

½ cup grated zucchini

2 eggs (or egg substitute)

¼ cup almond milk

1 Tbsp coconut oil, melted

1 tsp vanilla extract

¼ tsp apple cider vinegar


1. Preheat oven to 350F and grease your muffin pan

2. Mix: coconut flour, maple syrup, flax meal, cinnamon, baking soda and baking powder. Set aside.

3. In a separate bowl combine: eggs, carrot, zucchini, almond milk, coconut oil, vanilla extract and apple cider vinegar.

4. Add wet mixture to the dry mixture and mix.

5. Spoon into greased muffin tin.

6. Bake for 20 – 30 minutes or until muffins are brown. (cooking time will depend on the size of your muffin tin and on your oven). 

Krista Lowe