Zucchini and Carrot Breakfast Muffins

These zucchini and carrot breakfast muffins are a great way to start your day! They're moist, flavorful, and packed with nutrients. They're also easy to make, so you can have a delicious breakfast without spending hours in the kitchen.

I first came up with this recipe when I was looking for a way to use up some leftover zucchini and carrots. I had no idea how they would turn out, but I was pleasantly surprised when they came out of the oven. They were so moist and flavorful, and they had just the right amount of sweetness. I've been making them ever since, and they've become a favorite of mine and my family's.

Prep time: 15 | Cook time: 25 | Serves: 12

Ingredients

• 2 cups grated zucchini
• 1 cup grated carrots
• 1/2 cup almond flour
• 1/4 cup coconut flour
• 1/4 cup tapioca flour
• 1/4 cup maple syrup
• 2 eggs
• 1 teaspoon baking soda

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Line a muffin tin with paper liners.
3. In a large bowl, combine the zucchini, carrots, almond flour, coconut flour, tapioca flour, maple syrup, eggs, and baking soda.
4. Fill the prepared muffin tins with the batter.
5. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

Why It Works

• The combination of zucchini and carrots gives these muffins a unique flavor and texture.
• The almond flour, coconut flour, and tapioca flour create a moist and tender crumb.
• The maple syrup adds a touch of sweetness without being overpowering.
• The baking soda helps the muffins to rise and become fluffy.