Carrot Zucchini Muffins

Servings: 12 muffins

Ingredients

• 2 cups carrot, shredded

• 1 cup zucchini, shredded

• 1 cup apple, peeled and chopped

• 3/4 cup sweetened coconut

• 1/2 cup almonds, chopped

• 2 cups flour of choice (gluten free all-purpose works great)

• 1/2 cup coconut sugar

• 1 tbsp ground cinnamon

• 2 tsp baking soda

• 1/2 tsp salt

• 3 eggs

• 1/4 cup unsweetened apple sauce

• 1/2 cup coconut oil, melted

• 1 tsp vanilla

Instructions

1. Preheat oven to 375F.

2. In a large bowl, combine carrot, zucchini, apple, coconut, and almonds. Set aside.

3. In another bowl, combine flour, sugar, cinnamon, baking soda and salt.

4. In a third bowl, combine eggs, coconut oil, apple sauce and vanilla.

5. Stir egg mixture into dry ingredients until moistened (mixture will be thick). Fold in carrot mixture.

6. Fill greased (or lined) muffin cups 2/3 full. Bake for 20-22 minutes or until muffins are cooked through. Let sit for 10 minutes before removing from the pan.

Photo credit: https://runningonrealfood.com/vegan-carrot-zucchini-muffins/#wprm-recipe-container-48830