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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
1

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

2

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

3

In medium bowl whisk together remaining dry ingredients

4

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

5

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

Ingredients

 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

Directions

1

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

2

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

3

In medium bowl whisk together remaining dry ingredients

4

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

5

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

P Welcome Home Muffins