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carrot-zucchini-muffins-recipe

Carrot Zucchini Muffins Recipe

This recipe is gluten free.
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Preparation Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Course: Snack
Cuisine: American
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup grated carrots
  • 1 cup grated zucchini
  • 2 eggs
  • ½ cup almond flour
  • ¼ cup coconut flour
  • ¼ cup honey
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Instructions 

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, mix grated carrots and zucchini.
  3. In another bowl, whisk eggs, honey, and salt.
  4. Add almond flour, coconut flour, baking powder, baking soda, and cinnamon to the egg mixture.
  5. Fold in the carrot and zucchini mixture.
  6. Pour batter into muffin tins.
  7. Bake for 25 minutes or until a toothpick comes out clean.

Nutritional Value

Calories: 150kcal | Carbohydrates: 15g | Protein: 5g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 50mg | Sodium: 200mg | Potassium: 200mg | Fiber: 3g | Sugar: 8g | Vitamin A: 300IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Keywords

Gluten-Free
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