Carrot Zucchini Muffins

Amidst all of my health promotion, I regrettably dislike cooking. Recipes are overwhelming, but the confusion as to what's healthy versus the hidden ingredients in pre made food is just too much. I find myself sticking to the same meals and snacks that I know. Having two small children means finding ways to get them to eat vegetables in a way that is not eating vegetables. I try to steer away from boxed fruit bars or premade baked snacks just because of the amount of sugar. Which means my kids don't eat these innocent looking snacks and are bored with the same old same old.

So, I'm optimistically trying my hand at baking. Partly because I've found it's a good way to hide vegetables in what constitutes as a snack and it's a quick way to have at hand food all week. Unfortunately the majority of recipes I've found were packed with sugar and high in fat just to get a dose of veggies in. Well I'm proud to say after several failed attempts I have a recipe that is healthy, contains vegetables, and is surprisingly delicious! It was a challenge, but each muffin comes out containing about 8 carbs and less than 6 grams of sugar and is gluten free! Hope you enjoy!

Dry Ingredients:

1 cup almond flour

1/4 cup brown rice flour

1/4 tsp salt

1/2 tsp baking soda

1 tsp baking powder

2 tsp ground cinnamon

Wet Ingredients:

1/3 cup coconut oil (melted)

4 tbsp. honey

1 tsp vanilla extract

1 large egg

1/2 cup grated carrots

1 cup grated zucchini


Preheat oven to 350

Combine dry ingredients

Mix wet ingredients in food processor (you can blend zucchini and carrots as well or add them in grated to dry mix)

Fill muffin cups 1/2 way full- makes about dozen muffins

bake 15-18 minutes, cool and enjoy!