Carrot Cake Zucchini Muffins (Print Version)

# Ingredients:

01 - 1 fresh egg.
02 - ½ cup brown sugar, packed down.
03 - ⅓ cup white sugar.
04 - ⅓ cup melted coconut oil.
05 - ¼ cup fresh sour cream.
06 - 2 teaspoons vanilla.
07 - 2 teaspoons ground cinnamon.
08 - 1 cup plain flour.
09 - ½ teaspoon baking powder.
10 - ½ teaspoon baking soda.
11 - 1 pinch salt.
12 - 1 cup fresh grated carrots.
13 - 1 cup fresh grated zucchini.
14 - ½ cup chopped pecans or walnuts.

# Instructions:

01 - Turn your oven on to 350°F and grease your muffin tin well.
02 - Put egg, both sugars, melted coconut oil, sour cream, vanilla and cinnamon in a bowl and stir well.
03 - Mix in your grated carrots and zucchini until everything's well combined.
04 - In another bowl, mix flour, baking powder, baking soda and salt.
05 - Pour dry ingredients into wet ingredients and stir just until mixed.
06 - Gently stir in your chopped nuts if using them.
07 - Spoon your batter into the greased muffin tin, filling each cup evenly.
08 - Pop in the oven for 20 minutes, check with a toothpick - it should come out clean when done.

# Notes:

01 - Muffins will have a sticky top when done.
02 - You can use yellow squash instead of zucchini.
03 - Butter or vegetable oil work instead of coconut oil.

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