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Carrot & Zucchini Muffins

Mariel Lewis
  • 50 minutes
  • Serves 12

INGREDIENTS

1/2 cup

Carrots

1/8 cup

Raisins

3/4 cup

Zucchini

2

Whisked eggs

1/4 cup

Honey, raw

2 cups

Almond flour

1/2 tsp

Baking soda

1 1/2 tsp

Cinnamon

1 tbsp

Coconut flour

1/2 tsp

Sea salt

1 tsp

Vanilla extract

1/4 cup

Coconut oil, organic