CategoryAmerican, Brunch, Under 1 Hour

Yields6 Servings

1 cup Shredded Carrots

1 cup Zucchini, shredded

1 cup Sweet Potato, cooked, mashed

2 Eggs

½ cup Coconut Oil

½ cup Sugar

½ cup Brown Sugar

1 tsp Vanilla Extract

1 tsp Lemon Zest, or orange zest

1 ½ cups All-Purpose Flour

¼ cup Shredded Coconut

1 tsp Baking Soda

1 tsp Baking Powder

½ tsp Salt

1 tsp Ground Cinnamon

1 cup Pepitas

2 tbsp Flax Seeds

Preheat oven to 350 degrees. Prepare muffin pan with paper cupcake liners.

In a large bowl, combine wet ingredients until well blended.

In medium bowl whisk together remaining dry ingredients

Spoon dry ingredients into wet ingredients gently mixing with a wooden spoon until incorporated. Do not over mix.

Fill 12 paper lined muffin cups. Bake for 15 - 18 minutes, or until toothpick comes out clean.

Ingredients