| Servings | Prep Time | Cook Time |
| 24 | 20minutes | 15minutes |
| Servings | Prep Time |
| 24 | 20minutes |
| Cook Time |
| 15minutes |
Ingredients
- 1 cup almond flour
- 1⁄4 cup brown rice flour
- 1⁄4 teaspoon salt
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 2 teaspoons cinnamon
- 1⁄3 cup coconut oil
- 1⁄3 cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1⁄2 cup grated carrots (peeled)
- 1 cup grated zucchini (unpeeled)
Servings:
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Ingredients
Servings:
Units:
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Instructions
- Preheat the oven to 350.
- Line a mini muffin pan with liners or oil lightly with coconut oil.
- In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
- In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined.
- Add the dry ingredients and pulse until well incorporated.
- Stir in the shredded vegetables with a wooden spoon.
- Fill the muffins cups 3/4 of the way full. Bake for 15 minutes, or until lightly golden.
- Cool for 5 minutes in the pan.
