Paleo Cassava Flour Carrot Zucchini Muffins (grain-free, dairy-free, nut-free)
With just a hint of sweetness and some warming cinnamon and ginger, your whole family will love these nourishing, paleo Cassava Flour Carrot Zucchini Muffins as a grain-free, dairy-free, and nut-free breakfast or snack!
Ingredients
- 1-1/2cupschopped zucchini(about 1 medium zucchini)
- 3pastured eggs
- 1/2cup avocado oil(or coconut oil melted)
- 1/2cupcoconut sugar(or keto sweetener of choice if avoiding sugar)
- 1-1/2cupscassava flour
- 1tablespoonground cinnamon
- 2teaspoonsground ginger
- 1tablespoonsvanilla extract
- 1/2teaspoonsalt
- 1teaspoonbaking soda
- 1large carrot, grated (about 1 cup)
Instructions
Preheat oven to 350 degrees Fahrenheit and line a muffin tin.
Combine all ingredients, EXCEPT grated carrot, in your high-speed blender and process until a smooth batter forms, stopping to scrape down the sides of the blender when necessary. The zucchini gets blended in with the batter, but not the carrots.
Once a smooth batter forms, fold in the grated carrot.
Using a 1-tablespoon cookie dough scoop, scoop 2 tablespoons of muffin batter into each well of your muffin tin.
Bake 18-20 minutes.
Remove from the oven and let cool 5 minutes before eating. Or you can cool completely and store or freeze!