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Coconut Flour Carrot Zucchini Muffins for Healthy Snacking

Coconut Flour Carrot Zucchini Muffins
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Delicious and healthy muffins made with coconut flour, carrots, and zucchini, perfect for snacking.

Ingredients

Scale
  • 1 cup coconut flour
  • 2 medium carrots, grated
  • 1 medium zucchini, grated
  • 4 large eggs
  • 1/2 cup honey or maple syrup
  • 1/4 cup coconut oil, melted
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 cup chopped nuts (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the coconut flour, baking soda, cinnamon, and salt.
  3. In another bowl, whisk the eggs, then add honey (or maple syrup) and melted coconut oil.
  4. Combine the wet ingredients with the dry ingredients until well mixed.
  5. Fold in the grated carrots, zucchini, and nuts if using.
  6. Divide the batter evenly among the muffin cups.
  7. Bake for 20-25 minutes or until a toothpick comes out clean.
  8. Let cool before serving.

Notes

  • Store muffins in an airtight container for up to 5 days.
  • These muffins can be frozen for longer storage.
  • Feel free to add spices like nutmeg or ginger for extra flavor.

Nutrition

Find it online: https://recipesdays.com/coconut-flour-carrot-zucchini-muffins-recipe/