Grain free, sugar free carrot cupcakes
INGREDIENTS:
You can replace carrots with zucchini or butternut squash.
Makes for a great lunch or dinner with a big salad.
-5 eggs
-2 cups carrots
-2 tbs cinnamon (or another spice you love)
-1/2 coconut oil
-1 tbsp Parmesan
DIRECTIONS:
-Beat eggs
-Add carrots and cinnamon
-Add melted coconut oil
-Bake 350 for 20 minutes
-Top with parmesan cheese
To make it sweet add 1 tbsp honey and ½ teaspoon vanilla and leave off the parmesan.