These are so much more delicious than they look! And overall, we liked the ones in the muffin cups better than the loaf, but the loaf would have been preferred had we been able to consume it in a session or two, rather than it lasting all week. The cups are easy to transport, and make a nice serving size.
Recipe: Zucchini, Carrot, Sweet Potato Muffin Cups
3 carrots, sliced thin
4 small zucchinis, sliced thin
3 sweet potatoes, sliced thin
2 cups almond flour
1 stick butter, melted
1 teaspoon cinnamon
1 teaspoon sea salt
6 eggs
Mix. Bake at 350 for 30 minutes in muffin cup form, and an hour in a loaf pan. Enjoy!
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3 carrots, sliced thin
4 small zucchinis, sliced thin
3 sweet potatoes, sliced thin
2 cups almond flour
1 stick butter, melted
1 teaspoon cinnamon
1 teaspoon sea salt
6 eggs
Mix. Bake at 350 for 30 minutes in muffin cup form, and an hour in a loaf pan. Enjoy!
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