Sunshine Muffins

Makes 6 ~ Double and freeze! 

Add a little sunshine to your day with these delicious and healthy muffins! A great breakfast or snack full of protein, fiber and healthy fat. 

2 tablespoons coconut flour

1 teaspoon cinnamon

1 teaspoon coriander powder

½ teaspoon nutmeg

¼ teaspoon of sea salt

¼ teaspoon of baking soda

2 eggs

2 tablespoons coconut oil, melted

1 teaspoon vanilla extract

½ teaspoon lemon juice

⅓ cup carrot, grated

⅓ cup zucchini, grated

¼ cup walnuts, chopped

¼ cup shredded unsweetened coconut

Preheat oven to 350 degrees.

Combine all dry ingredients in a medium-sized mixing bowl and set aside.

In a food processor or bowl, beat eggs and stream in oil, vanilla, and lemon juice. Then, stir in carrots and zucchini.

Add dry ingredients to the wet mixture and stir to combine.

Place batter into prepared muffin tin, leaving room at top. Sprinkle with coconut.

Bake for about 10-15 minutes or until the muffins are lightly browned on top and spring back when touched. 

Let muffins cool in pan on a wire rack for 10 minutes before removing.