Carrot & Butternut Muffins - Full Belly Farm

Ingredients

• 1 cup whole wheat flour
• 1/3 cup all purpose flour
• 2 Tablespoons almond meal
• 1 Tablespoon ground flax
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup milk or buttermilk
• 1/4 cup sweetener of your choice (brown sugar, agave, maple syrup, honey or white sugar)
• 3 Tablespoons butter (melted)
• 1 teaspoon vanilla
• 1 cup freshly grated carrot
• 1/4 cup puréed squash (you’ll have to cook your squash ahead of time and let it cool!)
• Grated zest of one orange