Carrot, Zucchini & Pear Muffins

Carrot, Zucchini & Pear Muffins

*you can use apple too but I had a bunch of ripe pears so decided to use that instead

Ingredients

• 2 cups shredded carrot

• 1 cup shredded zucchini

• 1 cup chopped peeled pear

• 3/4 cup unsweetened shredded coconut

• 1/2 cup chopped almonds

• 2 teaspoons grated orange zest

• 2 cups all-purpose Einkorn flour

• 1/3 cup honey or maple syrup (instead of 1/2 cup sugar)

• 1 tablespoon ground cinnamon

• 2 teaspoons baking soda

• 1/2 teaspoon salt

• 3 large eggs, lightly beaten

• 3/4 cup melted ghee (instead of canola oil; reduce slightly if using honey/maple)

• Seeds scraped from 1 fresh vanilla bean

Directions

1. In a medium bowl, gently toss together the carrot, zucchini, pear, coconut, almonds, and orange zest; set aside.

2. In a large bowl, combine flour, cinnamon, baking soda, and salt.

3. In a separate bowl, whisk together the eggs, ghee, honey or maple syrup, and fresh vanilla bean seeds. Stir this mixture into the dry ingredients just until moistened (batter will be thick).

4. Fold in the carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.

5. Bake at 375°F for 20–22 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool in the pan for 10 minutes before transferring to a wire rack to finish cooling.