Ingredients
Units
Scale
- 1 cup shredded zucchini, moisture removed with towel
- 1 cup shredded carrot
- 1 medium ripe banana
- 1 shredded apple or 1/2 cup apple sauce
- 2 organic eggs
- 2 Tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup Almond Flour, Organic
- 1/2 cup Unsweetened/Shredded Coconut (or you can replace with 1/4 cup coconut flour)
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp pumpkin pie spice mix
- 1/4 tsp salt
- 1/4 cup dried cherries, cranberries or raisins
- 3/4 cup raw walnuts or pecans (your favorite and I toast them lightly before)
Instructions
- Pre-heat oven to 350. Grease muffin tins.
- In a large bowl, mix egg, banana, shredded fruit and vegetables, shredded coconut, coconut oil and vanilla, until well combined. Add raisins and mix, let sit to hydrate while you do the dry.
- In a small bow, mix almond flour, baking soda, cinnamon, pumpkin pie spice and salt, until well combined. Add nuts of choice and mix.
- Pour dry ingredients into wet ingredients and mix until well combined.
- Pour batter into muffin cups and bake for 20-25 minutes until muffins are cooked completely.
- Cool and enjoy with nut butter or butter
- Store in fridge
Notes
Really squeeze out all the liquid in your veggies. If your batter looks thin and wet add a bit more flour to help soak up some of the liquid.
