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paleo blueberry zucchini carrot muffin

Paleo Blueberry Zucchini and Carrot Muffins

5 from 1 vote
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 muffins

Ingredients
  

  • 3/4 cup coconut flour
  • 1 tsp baking soda or baking powder works as well
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 6 eggs
  • 1/2 cup butter or 1/4 cup coconut oil
  • 1/2 cup grated zucchini about 4-5 inches of a zucchini
  • 1 large peeled carrot about 1/3 cup
  • 1/3 cup raw honey
  • 1 tsp vanilla extract
  • 1 1/2 cups frozen blueberries try to get organic if you can
  • 1/4 cup almond milk or any milk will work, even water.

Instructions
 

  • Preheat oven to 350.
  • In one small bowl, mix dry ingredients together and set aside.
  • Using a cheese grater, grate zucchini and carrot.
  • In a large bowl mix eggs, grated veggies, honey, almond milk and vanilla extract together well.
  • Add coconut flour to wet ingredients and mix well.
  • Fold in blueberries.
  • Line cupcake tin with liners and fill each liner to the top. Cook for 25-30 minutes, until a toothpick comes out clean.
  • Remove from tin and let cool completely. Store in fridge or freezer.