Zucchini Carrot Muffins

• 1 1/2 cups garbanzo bean flour
• 1/2 cup cup brown rice flour
• 1/4-1/2 cups coconut sugar (depending on how sweet you like muffins)
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger
• 1/2 cup melted coconut oil (I like unrefined for the taste)
• 2 eggs
• 1 teaspoon vanilla extract
• 1/2 cup finely shredded carrots
• 1 cup finely shredded zucchini
• 1/4 cup cup raisins or craisins (optional)
• 1/2 cup chopped nuts (optional)

1. Preheat the oven to 350 degrees F. Grease a muffin tin with solid coconut oil or cooking spray. In a mixing bowl combine both flours, baking powder, sugar, salt, and spices.
2. Make a well in the dry ingredients and add the melted coconut oil, eggs, and vanilla; stir to combine. The batter will be thick, resembling cookie dough. Add the shredded carrots and zucchini (and raisins/nuts if using) and combine.
3. Fill the muffin tins halfway-3/4 of the way full and bake for 30-35 minutes, until the edges are golden. Devour with butter, honey, jam, date cream, yogurt, or au naturel!

garbanzo bean flour, brown rice flour, coconut sugar, baking powder, salt, cinnamon, ground cloves, ground ginger, coconut oil, eggs, vanilla, carrots, zucchini, raisins, nuts

Taken from food52.com/recipes/37787-zucchini-carrot-muffins (may not work)