Carrot Cake Zucchini Muffins: A Healthy Twist on a Classic Treat!

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease the cups.

Prepare the Wet Ingredients:
In a large bowl, whisk together the eggs, honey (or maple syrup), and vanilla extract until well combined.

Add the Grated Vegetables:
Stir in the grated zucchini and carrots. Make sure to squeeze out any excess moisture from the zucchini before adding it to the batter.

Mix the Dry Ingredients:
In a separate bowl, mix together the almond flour, cinnamon, baking soda, and salt.

Combine Wet and Dry Ingredients:
Slowly add the dry ingredients to the wet ingredients and stir until everything is well incorporated. If desired, fold in the walnuts or raisins for added texture and flavor.

Fill the Muffin Cups:
Divide the batter evenly among the muffin cups, filling each about ¾ of the way full.

Bake:
Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Cool and Serve:
Allow the muffins to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

Serving and Storage Tips