⅓cupsweetener of choice: erythritol for low carbor coconut sugar for paleo
1tbspgolden flax meal * optional
1 ½tspbaking powder
¼cupunsweetened almond milk or coconut milk
2tbspbutteror coconut oil, melted
½tspapple cider vinegar
4ouncescream cheeseor ½ cup palm shortening for paleo (dairy free) version, ½ cup
tbspSweetener of choice: 2 1/2 erythritolor 1/2 tsp liquid stevia for low carb , or 2 1/2 tbsp honey for paleo version
Preheat oven to 350 F and grease or line a muffin pan.
In a large mixing bowl combine: 6 tbsp coconut flour, ⅓ cup sweetener of choice, 1 tbsp golden flax meal * optional, 1 tsp cinnamon, 1 ½ tsp baking powder, and ¼ tsp baking soda. Mix together thoroughly. Set aside.
In a separate large mixing bowl combine: 3 eggs, ⅓ cup grated carrot, ½ cup grated zucchini, ¼ cup unsweetened almond milk or coconut milk, 2 tbsp butter, or coconut oil, melted, 1 tsp vanilla extract, and ½ tsp apple cider vinegar. Mix together thoroughly.
Add wet egg mixture to dry coconut flour mixture. Mix together thoroughly.
spoon the muffin batter into muffin cups filling ⅔ of each cup.
Bake for 25 to 30 mins, or until muffins are browning, and a toothpick comes out of the center clean.Remove from oven and let muffins cool completely
Add all the frosting ingredients to a large mixing bowl with an electric beater or using a stand mixer. Beat frosting until combined and creamy.
Frost muffins and serve.
*all nutritional data are estimates based on the products I used*