Zucchini and Carrot Muffins
(This recipe is gluten, wheat, dairy free)

1 1/2 cup Namaste Flour (Available at Costco but you can also use Pamelas Ultimate Baking and Pancake Mix)
1 1/2 cup grated zucchini
1/2 cup grated carrots
1 tsp salt
1 cup turbonado sugar (aka sugar in the raw)
2 eggs, large
1 tsp baking soda (if you use the Namaste flour, not needed with Pamelas Baking Mix)
1 tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla
1/4 cup coconut oil
3/4 cup walnuts or pecans (optional)
1/3 cup dried cranberries

Grease the muffin pan with spray vegetable oil or coconut oil.

Cream sugar and coconut oil, add eggs and vanilla.

Mix together flour, salt, baking soda, cinnamon and nutmeg.  Add to cream mixture.   Add zucchini, carrots, nuts and cranberries.

Bake at 375 degrees for 30 min.

Take out of muffin pans and cool on baking rack.