Carrot Zucchini Muffins are the perfect way to use up that zucchini you've been wondering what to do with! These healthy summer muffins are a great way to sneak in some veggies into your snack!
Makes 12 muffins
Ingredients
1 1/2 cups zucchini, shredded
1 cup carrot, shredded
2 large eggs
2/3 cup coconut oil
2/3 cup honey
1 teaspoon vanilla extract
2 1/4 cups flour
2 teaspoons cinnamon
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
Directions
1. Preheat oven to 375F. Place muffin liners into a 12-cup muffin tin.
2. In a large bowl, mix eggs, coconut oil, honey and vanilla extract.
3. In a separate bowl, mix flour, cinnamon, baking soda, baking powder and salt.
4. Add dry ingredients to the wet ingredients and mix well. Mix in zucchini and carrot.
5. Scoop mix into muffin tin, filling cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
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