Kelly LeVeque's Kitchen Sink Muffins Recipe

zucchini, carrot, banana, muffin with a bite out of it

Prep time

20 Minutes

Cook time

20 Minutes

Servings

Makes 12 Muffins

These muffins are loaded with healthy ingredients, hidden by their delicious flavor. So kids – and adults – will go crazy for them! The veggies and fruit help increase the fiber and nutrient density of each bite, and they’re simply sweetened with banana and applesauce. Recipe created by NOW Wellness Expert and Holistic Health Coach Kelly LeVeque.

Ingredients

1 cup shredded zucchini, moisture removed with towel

1 cup shredded carrot

1 medium ripe banana

1 shredded apple or

1/2 cup apple sauce

2 eggs

2 tablespoons Liquid Coconut Cooking Oil, Organic

1 teaspoon vanilla extract

1 cup Almond Flour, Organic

1/2 cup Coconut, Organic, Unsweetened & Shredded

1 teaspoon baking soda

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon salt

1/2 cup raisins

1/2 cup Walnuts, Organic, Raw & Unsalted

Directions

Pre-heat oven to 350. Grease muffin tins.
In a large bowl, mix egg, banana, shredded fruit and vegetables, shredded coconut, coconut oil and vanilla, until well combined
In a small bowl, mix almond flour, baking soda, cinnamon, nutmeg and salt, until well combined.
Pour dry ingredients into wet ingredients and mix until well combined.
Add in raisins and walnuts. Stir to mix.
Pour batter into muffin tray and bake for 20 minutes
Cool completely and enjoy!