Carrot, Zucchini and Coconut Muffins (HIT friendly)

Alright, code word definition: HIT does not mean you may use these to actually hit someone. It's an abbreviation for histamine intolerance. Moving on...

I adapted these from this recipe...I've made them the original way and they are delicious, but Jude can't eat oats, egg, cinnamon, raisins, baking powder or regular salt, oil or sugar...so I kind of changed them a lot, haha. But with some simple substitutions they actually turned out really well!

Ingredients: 

2 1/2 C organic all purpose flour
3/4 C maple syrup
3/4 C dried coconut flakes (unsweetened)
1 TBSP baking powder substitute (=2 tsp cream of tartar + 1 tsp baking soda)
1 tsp Himalayan pink sea salt
3 1/4 flax eggs
3/4 melted coconut oil
1 C grated zucchini
1 C grated carrot

Instructions:

1) Preheat oven to 350.
2) Mix dry ingredients in one bowl, wet in another (include carrot and zucchini in wet).

3) Combine wet ingredients into dry ingredients.
4) Fill (greased with coconut oil) muffin cups 1/2-3/4 full, and bake 20 minutes or until a toothpick comes out clean. 

5) Let cool in pan for 10-15 minutes, then transfer to a baking rack to cool completely. Store in airtight container in refrigerator. 

That's it! they'll keep for a whole week in the fridge, and are a great 'on-the-go' snack or quick breakfast!