Carefree Carrot Zucchini Muffins

Makes 12

Carrots are a lactogenic food meaning they can help mothers dealing with low milk supply. These tasty muffins make the perfect Mom's Day breakfast treat.

2 cups Almond Flour
2 tsp Baking Soda
2 tsp Cinnamon
2 tsp Vanilla
1/2 cup Currants
3 medium Bananas
2 Eggs
3/4 cup Pecans, chopped
1/2 cup Carrot, grated
3/4 cup Zucchini, grated
1⁄2 tsp salt

Preheat the oven to 350F.

In a mixing bowl, combine dry ingredients together (almond flour, cinnamon, baking soda and sea salt). In a mixing bowl combine wet ingredients together (eggs, banana, coconut oil and vanilla extract). Add wet ingredients to the dry ingredients and stir until combined. Add carrots, zucchini, pecans and raisins to the mix.

Using a spatula combine all ingredients together. Using a tablespoon, add mixture to each muffin liner. Each liner should be 1⁄2 to 3⁄4 full. Place muffin pan in the oven and bake for 25-30 minutes. Let cool for about 15 minutes and eat (or store in refrigerator).