I’m not a huge breakfast food fan (or maybe I’m not a huge egg fan?), so finding breakfast recipes that I love can be a bit of a challenge. Breakfast is one of those meals that is also way too easy to skip, so I like having something very easy to just grab and go.
These muffins are great, because you’re incorporating some good veggies. They’re also very versatile, and you can mix in just about whatever you want. They’re not included in my recipe below, but some additional ideas for add-ins would be raw walnuts or pecans, raisins, etc.
Carrot Zucchini Muffins
- 1/2 cup almond flour
- 1/3 cup coconut flour
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/8 tsp ground cloves
- 1/4 tsp ground ginger
- pinch of sea salt
- 6 eggs
- 2 tsp pure vanilla extract
- 1/3 cup pure maple syrup
- 2 carrots shredded
- 1 large zucchini shredded
- 1/2 cup shredded coconut unsweetened
Preheat oven to 350 degrees F.
In a small bowl, mix together the dry ingredients.
In a medium bowl, whisk the eggs until light and frothy. Add the vanilla extract and maple syrup and whisk to combine.
Add the dry ingredients to the egg mixture and blend well with a hand mixer.
Stir in the carrots, zucchini and coconut. You can shred the carrots and zucchini using a cheese grater.
Spray a 12-cup muffin pan with a generous amount of cooking oil (I use Trader Joe's coconut oil spray) and fill each muffin cup about 3/4 of the way.
Bake the muffins for 25-30 minutes.
Place the tin on the wire rack and allow to cool for about 10 minutes. Pop out the muffins and allow them to finish cooling on the wire rack. (Be careful not to let them cool all the way in the tin, as you'll find them harder to get out)
If you think it will take you more than a couple days to eat these, go ahead and throw half of them in the freezer. They're pretty moist, so if you keep them in a ziploc bag, they're going to go bad quicker than most regular muffins. Original recipe from Make Ahead Paleo cookbook.