Carrot and Zucchini Muffins
This Carrot and Zucchini Muffins Recipe is a healthy breakfast recipe that's perfect for healthy snacks!
Servings 24 servings
Ingredients
- 1.5 cup carrot grated
- 1.5 cup zucchini grated
- 1 cup coconut oil liquid or soft
- 1 cup brown sugar firmly packed
- 1 dash pure vanilla extract
- 3 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
Instructions
- First, mix the dry ingredients thoroughly in a smaller dish.
- In a separate larger bowl combine the carrots and zucchini along with the coconut oil, brown sugar and vanilla.
- Once that is evenly mixed you can start to slowly add in the dry ingredients. Add a little at a time until all is just combined, do not over mix.
- Next, I greased a large mini muffin tray and added a bit of batter to each well.
- Bake at 350 degrees for about 9 to 12 minutes or until spongy on top and a toothpick comes out clean.
- Let the muffins cool for 10 minutes before enjoying and let cool completely to room temperature before storing in an air tight sealed container.