Carrot Zucchini Muffins (Gluten and dairy free)

These are good! Once again, I think I let them bake for too long. But I'm learning. I would make these again. Great for an on the go breakfast.

Ingredients

1½ Cups of almond flour
½ Cup of brown rice flour
2½ Teaspoons of baking powder
½ Teaspoon of salt
1 teaspoon of cinnamon
½ Cup of honey (or pure maple syrup)
½ Cup of coconut oil 
2 Eggs
½ Cup of finely shredded carrots
1¼ Cups of finely shredded zucchini

Directions

1. Preheat the oven to 350 degrees

2. Line a muffin tin with paper liners
3. In a mixing bowl, combine the almond flour, brown rice flour, baking powder, salt, and cinnamon
4. Make a "well" in the dry ingredients and add the honey, oil, and eggs and stir to combine. The batter will be thick

5. Add the shredded carrots and zucchini and stir until they are evenly distributed
6. Fill each muffin liner with better so it is about ¾ full
7. Bake for 25-30 minutes or until the edges are golden