Breakfast,  Full GAPS,  Recipes

Coconut Flour Carrot Zucchini Muffins

It won’t be long until we will have zucchini from our garden…I thought I’d share this yummy recipe that uses both carrots and zucchini. YUM! Have it for breakfast or alongside a soup or salad, or even as a dessert!

Coconut Flour Carrot Zucchini Muffins

6 eggs
1/2 c coconut oil, melted
1/2 c honey
2 TB vanilla
1/2 tsp sea salt
1/2 tsp baking soda
2 tsp cinnamon
1/2 c coconut flour
1 c carrots, shredded (about 2 medium)
1 c zucchini, shredded (about 1 small)

  1. Preheat the oven to 350 degrees. Line 12 muffin cups with liners, or grease with coconut oil.
  2. Combine the eggs, coconut oil, honey and vanilla in a large bowl or in the bowl of an electric mixer.
  3. Add in the salt, baking soda and cinnamon.
  4. Sprinkle the coconut flour over the mixture and then whisk into the batter.
  5. Mix well so that there aren’t any clumps.
  6. Fold in the shredded carrots and zucchini.
  7. Use an ice cream scoop to divide the batter evenly among the prepared muffin cups.
  8. Bake for 20 minutes, or until a toothpick comes out clean.



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