Carrot and Zucchini Muffins

r_2cb8ca1b-9433-2a25-b7e1-c689d39a75921820

Source: Veggienook.com

Ingredients

Yields: 12 muffins (12 Servings)

Grams

1 1/2 tbsp Coconut Oil 20.4g
1 1/2 tbsp Water 22.17g
1 tsp Baking Soda 4.6g
1/2 tsp Apple Cider Vinegar 2.5g
2 cups Fine Almond Flour 454g
1 tbsp Coconut Flour 7.5g
1/2 tsp Baking Soda 2.3g
1/2 tsp Salt 3g
1 tsp Ground Cinnamon 2.6g
1/4 cup Apple Sauce 61g
1/4 cup Honey 84.75g
1/4 cup Coconut Oil 54.5g
1 tsp Vanilla Extract 4.2g
1/2 cup Shredded Carrot 55g
3/4 cup Shredded Zucchini 93g
1/8 cup Raisins 20.15g

ALWAYS check labels before buying or consuming!

Preheat oven to 350°F. Line muffin tin. Whisk together the coconut oil, water, baking soda and vinegar and set aside. Separately, mix the remaining dry ingredients together, and the remaining wet ingredients together, then combine them and mix thoroughly. Add the vinegar mixture and mix well. Stir in the fruit and veggies. Immediately bake 35min until knife comes out clean.

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Necessary Equipment: Oven

Oven

Nutrition

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Nutrition

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