These zucchini carrot muffins are toddler-approved and yummy! They are low-glycemic because coconut sugars are used instead of cane sugar. They are also dairy-free and vegan. If you are looking for a way to get your kids to eat more vegetables, this is a good way to do it!

Ingredients:
3 Tablespoons organic flax meal
1/4 cup + 2 Tablespoons warm water
1/4 cup organic brown coconut sugar
1/4 cup organic coconut palm sugar
1 cup organic extra virgin olive oil
1 1/2 teaspoons Simply Organic Madagascar pure vanilla
1 1/2 cups organic unbleached all purpose flour
1/2 cup organic oats (ground into flour)
1 teaspoon baking soda
1 teaspoon baking powder
1 3/4 teaspoons organic cinnamon
1/4 teaspoon sea salt
3-4 carrots (grated/shredded)
1 small-medium zucchini (shredded)
1/4-1/2 cup organic almonds (toasted and chopped)

Directions:
1. Preheat oven to 375°F. Place paper cupcake holders in a 12 cup muffin pan.
2. In a mixing bowl combine flax meal and warm water, mix with a spoon, and let stand for 5 minutes.
3. Toast almonds for 3-5 minutes, let cool, and then grind in a blender or food processor.
4. Put oats in blender or food processor and blend until a flour-like consistency is achieved.
5. Wash and dry the zucchini and carrots and cut off the ends. Shred both in a food processor with the shredding disc attachment. Alternatively, you can use a vegetable grater, slicer, or cut the vegetables into small pieces by hand.
6. After 5 minutes has passed for the flax meal and water combination, add sugars, oil, and vanilla to same mixing bowl. Whisk together until smooth.
7. Next add vanilla, flours, baking powder, baking soda, cinnamon, and salt to the same mixing bowl. Mix again with the whisk.
8. Finally add the shredded/grated zucchini and carrots and almonds to the mixing bowl and whisk until smooth. You may use a wooden spoon if you wish for mixing. Make sure the batter is thoroughly mixed.
9. Using a ice cream scoop or something similar, scoop the batter from the mixing bowl to the muffin pan until all the batter is used.
10. Bake on 375°F for 15 minutes, then reduce the temperature to 350°F for 30 minutes.

Enjoy!