Zucchini and Carrot Muffins
(makes about 24)
2 eggs
3/4 cups coconut sugar (or white sugar)
2/3 cup real butter, softened
1 tsp vanilla extract
1 1/2 cup self-raising flour
1 tsp baking powder
2 tsp cinnamon
2 cups grated grated zucchini (lightly packed)
1 cup grated carrot (lightly packed)
2 cups crushed pineapple
1/2 cup almond meal
Preheat oven to 180°C.
Combine eggs, sugar, oil and vanilla.
Sift in flour, baking powder and cinnamon.
Fold in zucchini, carrot, pineapple and almond meal.
Grease 2 large muffin trays and spoon in mixture, about 2/3 full.
Bake for around 15 minutes, checking regularly.
Muffins are cooked when lovely and brown.
Allow to cool slightly, then place on a wire rack to cool completely.
These muffins keep well for 4-5 days in an airtight container.
