Okay, these took a little bit of work, but I think we hav some real winners here! They are packed with loads of good stuff like zucchini, carrots, coconut flour, dates, and so much more! They are not your typical fluffy muffin, but I promise they are still just a delicious, a bit moist, and packed with so many feel good ingredients that you just won’t be able to get enough. Okay, okay…. I’ll get on with it now.

Ingredients:

• 2 cups Coconut Flour

• 1 cup Oats

• 2 tsp Cinnamon

• 1/2 tsp Nutmeg

• 1 tsp Baking Powder

• 1/2 tsp Salt

• 1/2 cup chopped Walnut (can leave out if allergic)

• 2 chopped Dates

• 3 Eggs beaten

• 1 small grated Zucchini

• 2 medium grated Carrots

• 6 tbsp melted Butter

• 1/2 cup Maple Syrup

• 1 tsp Almond Extract (can swap for vanilla extract if needed)

• 1/2-1 cup Almond Milk (or milk of choice) *read full instruction for information on amount here

How to Make:

• Preheat oven to 350

• Combine all dry ingredients in a bowl.

• Beat the eggs in a separate bowl, then add zucchini, carrots, butter, maple syrup, almond extract, but do not at the milk yet.

• Once all of the wet ingredients are mixed, slowly add in the dry ingredients while you are mixing them together.

• If your batter seems to be very dry add in the milk starting with about 1/2 cup. Continue to mix. Add more milk until you feel the batter is thick and wet.

• **Note here: the batter is not going to be super liquidy (is that even a word? I don’t know, but you know what I mean)

• Add the batter to greased muffin tin and bake for 30-35 minutes. Once finished let them cool in the muffin tin for about 10 minutes the remove and place on a cooling rack before storing.

• This recipe makes ~24 small muffins.