sweet vegetable muffins

These vegetable muffins are moist, sweet and delicious, high in protein and filled to the brim with goodness.

Makes 12

Ingredients
6 eggs
1/2 cup coconut oil, melted
1/4 cup maple syrup
2 tsp alcohol free vanilla extract
1/4 tsp sea salt
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 cup coconut flour
1/2 cup sorghum flour
1/4 cup of milk (your choice)
1 cup shredded carrot
1 cup shredded zuchinni
1/2 tsp powdered ginger (optional)
Pinch black pepper (optional)

Method

Preheat the oven to 350 degrees / 170 Celsius. Grease 12 muffin cups or use silicon muffin cups.

Combine the whisked eggs, coconut oil, milk, honey and vanilla in a large bowl, or in the bowl of an electric mixer.

Add in the salt, baking soda, cinnamon and spices.

Sprinkle the coconut and sorghum flour over the mixture and then whisk into the batter.

Mix well so that there aren’t any clumps.

Fold in the shredded carrots and zucchini.

Divide the batter evenly among the muffin cups.

Bake for 25 minutes, or until a toothpick comes out clean.