I recently found veggie muffins at Costco.  I looked at them for a while.  Every time I would pass them I would pull them out of the freezer section, look at the ingredients and tell myself I can make these and put them back.  I finally did buy them and they were really good.  I also decided after buying them that I could in fact totally make them even a little healthier and lower carb by swapping out the flour they used for almond flour.

So after some Pinterest investigating to find a good “base” muffin recipes, I finally gave it a shot the other day (with a little help from Alex!) and they came our AMAZING!

Watch the video here:

Veggie Blueberry Muffins

• 2 1/2 cups of almond meal
• 1/4 tsp salt
• 1/2 tsp baking soda
• 1 tsp cinnamon
• 2 Tbsp ground flax seed
• 1 tsp vanilla
• 2 Tbsp honey
• 1/4 cup melted coconut oil
• 2 eggs
• 1 cup shredded carrots
• 1 cup shredded zucchini
• 1 cup blueberries

Preheat oven to 350. Line a 12 count muffin tin.

Add to a mixing bowl the dry ingredients (almond flour, salt, cinnamon, baking soda and flax seed) and stir to combine. Pour in coconut oil, eggs, honey and vanilla; mix well. Add shredded veggies, mix well.  Fold in blueberries. Fill muffin tin. Bake for 20-25 minutes.

Allow to cool and enjoy!

This recipe makes 12 full size muffins.  A serving is 1 muffin.

Here is your nutritional info per serving:

I hope you and your family love these as much as we did!