thomasrhs
QR Code
Listen
Pdf
Using a cheese grater or food processor, grate the zucchini and set aside. Peel the carrots and grate with a cheese grater or food processor and set aside.
Preheat the oven to 350 degrees and line a muffin pan with muffin papers. Combine the coconut flour, tapioca starch, coconut sugar, baking soda, cinnamon, raisins, pumpkin seeds, and coconut flakes in a medium-sized bowl. Using a whisk, mix throughly. Set aside.
Combine the grated zucchini, grated carrots, coconut oil, eggs, applesauce, and vanilla and mix well. Add the wet ingredients to the dry ingredients and fold. Using a ¼ cup measuring cup, scoop out some of the muffin batter into and place in a muffin paper. Continue with the rest of the batter.
Place the muffins in the oven and bake for about 25 minutes. The muffins are baked when they gently bounce back when touched with a finger. Remove the muffins from the oven and allow to cool completely before enjoying.
Loading...