Muffins on Monday

Lately, I have been trying to tweak my Aunt Frances' muffin recipe to make it even more healthy and give my kids a jumpstart on the day.

Zucchini Carrot Yummy Muffins

3 eggs
1/4 c. butter, melted
1-4 oz. jar of apple/sweet potato baby food (I used Earth's Best organic)

1/2 c. melted coconut oil
2 c. coconut sugar
2 c. zucchini, grated

1 c. carrots grated
3 tsp. vanilla
2 1/2 c. whole wheat flour

1/2 c. coconut flour
3 tsp. cinnamon
1 1/4 tsp. baking soda
1 tsp. salt
1 tsp. nutmeg
1/4 tsp. baking powder

1/2 c. water
1 c. walnuts (optional*)

Beat eggs. Melt butter. Melt coconut oil. Mix butter, coconut oil and baby food together. Add eggs. Add coconut sugar, nuts*, zucchini, carrots and vanilla. Mix well. Add flour, cinnamon, baking soda, salt, nutmeg, and baking powder. Mix well. Pour into muffin liners in a muffin pan. Sprinkle a little cinnamon/coconut sugar on the top. Bake 325 degrees for about 45 minutes or until top is golden brown and tooth pick comes out clean. ENJOY!

Did you know that you can use coconut sugar 1:1 for cane sugar in most recipes and not even notice a difference? A nice healthier alternative that I have been enjoying.

The taste test on these muffins was overwhelming, everyone loved them, even my kids! Teresa

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