Dairy Free Paleo Morning Glory Muffins
  • Made in blender
  • 6 eggs
  • ¼ Cup avocado or coconut oil – melted
  • ½ cup coconut sugar
  • ⅓ cup coconut flour
  • ¼ cup almond flour
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup grated carrot
  • ½ cup grated zucchini
  • ½ cup raisins

Directions

Grate the zucchini on the smallest grater setting you have with 2 paper towels underneath.  Let it sit while you make the rest of the batter.

Preheat the oven to 350 and put 12 muffin liners in a muffin pan.

Put all dry ingredients in a bowl and set aside – flours, cinnamon, baking powder, baking soda and sea salt.

In the blender, mix the eggs, oil, and coconut sugar on low. 

Slowly add the dry ingredients until fully incorporated keeping blender on low.

Take the paper towels under the zucchini and gently squeeze out all the water over the sink.

Add the zucchini, carrots and raisins and stir with a rubber spatula until mixed well.

Fill all the muffin tins ¾ full and cook for 20 minutes.  Add time if the top is not fully cooked.  

Let cool on a drying rack and serve immediately with a big slab of grass fed butter or coconut oil.

These keep very well in the freezer or fridge!  

**To make nut free, take out the pecans and almond flour and increase the coconut flour to ½ cup!

Fun add ons could be crystallized ginger, dried apple, or shredded coconut!