|10 min||15 min||12|
|1 cup||Almond flour/meal, Bob's Red Mill|
|1/2 tsp||Baking soda|
|1/2 cup grated||Carrots|
|1/3 cup||Coconut oil|
|1/3 cup||Maple syrup|
|1/4 cup||Rice flour, brown|
|1 tsp||Vanilla extract, pure|
|1/2 cup grated||Zucchini|
|1 tsp||Baking powder, gluten-free|
|1 tbsp||Flaxseeds (Egg substitute)|
|3 tbsp||Water, filtered|
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, brown rice flour, salt, baking powder, baking soda, and cinnamon.
In the bowl of a food processor, combine the coconut oil, maple syrup, 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.