Grain-free [zucchini- carrot- walnut] muffins

Lately I've been getting more into grain-free baking. I love baked goods, it's really one of my biggest weaknesses. I love going to bakeries, trying muffins,cupcakes,croissants, you name it I am all over it! But I think the healthier way to still enjoy these types of foods is to make them yourself with out refined sugars and flours.

So here is a  [zucchini-carrot-walnut] muffin recipe!

Yield:
12 muffins

Ingredients:

1.5 cups almond flour
1/2 cup pecan meal
1/8 tsp sea salt
1/2 tsp baking soda
3 pastured organic eggs
1/2 cup shredded zucchini
1/2 cup shredded carrots
1/4 cup ghee (or butter/coconut oil)
1 tbsp vanilla
1.5 tbsp raw local honey ( you can use more if you want them sweeter!)
2/3 c crushed walnuts

Directions:

1. Preheat oven to 350
2. In a small bowl combine dry ingredients, (Almond flour, pecan, salt, baking soda)
3. In a later bowl mix your eggs, zucchini, carrots, ghee, vanilla, and honey
4. Pour dry ingredients to the larger bowl with your eggs
5. Combine all your ingredients (add your walnuts here as well) and mix well
6. Lightly brush your muffin pan with ghee, butter, or coconut oil to keep from burning or use muffin liners
7. Spoon your mixture into the muffin pan
8. Bake for 12-15 minutes on 350
9. Let cool for a few minutes and transfer muffin on a plate or cooling rack