Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil.
Mix flaxseed with 3 tbsp of water and let sit for 15 minutes
In a large bowl, mix together the almond flour, buckwheat flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a food processor, combine the coconut oil, honey, egg substitute, 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.
Enjoy!
