Name: Carrot and Zucchini Mini Muffins
Prep time: 20 min
Cook time: 15 min
Yield: 24
Cuisine: Dairy-free
Ingredients: 1 cup almond flour; 1⁄4 cup brown rice flour; 1⁄4 teaspoon salt; 1 teaspoon baking powder; 1⁄2 teaspoon baking soda; 2 teaspoons cinnamon; 1⁄3 cup coconut oil; 1⁄3 cup maple syrup; 1 large egg; 1 teaspoon vanilla extract; 1⁄2 cup grated carrots ((peeled)); 1 cup grated zucchini ((unpeeled))

Carrot and Zucchini Mini Muffins

So tasty your toddler won’t know they’re eating their veggies!

CourseBreakfast & Brunch, Snack
CuisineDairy-free, Fish-free, Gluten-free, Mustard-free, Peanut-free, Seafood-free, Sesame Seed-free, soy-free, Sulphite-free, Wheat-free
Ingredient/MethodKid Friendly, Vegetarian

Servings	Prep Time
24	20minutes

Cook Time

15minutes

Servings	Prep Time
24	20minutes

Cook Time

15minutes

Ingredients

1cup almond flour
1⁄4 cup brown rice flour
1⁄4 teaspoon salt
1teaspoon baking powder
1⁄2teaspoon baking soda
2teaspoons cinnamon
1⁄3 cup coconut oil
1⁄3cup maple syrup
1 large egg
1teaspoon vanilla extract
1⁄2cup grated carrots(peeled)
1cup grated zucchini(unpeeled)

Instructions

Preheat the oven to 350.
Line a mini muffin pan with liners or oil lightly with coconut oil.
In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined.
Add the dry ingredients and pulse until well incorporated.
Stir in the shredded vegetables with a wooden spoon.
Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden.
Cool for 5 minutes in the pan.