Preheat oven to 375F. Place muffin liners into a 12-cup muffin tin.
In a large bowl, mix eggs, coconut oil, honey and vanilla extract.
Add the flour, cinnamon, baking soda, baking powder and salt. and mix it in.
Mix in zucchini and carrot.
Scoop mix into muffin tin, filling cups about 3/4 full. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Note: Metric ingredient measurements are provided as a courtesy using a third-party calculator and are rounded to the nearest unit. The recipes provided on this site have not been tested with metric measurements and their accuracy cannot be verified.
The nutritional information provided is based on third-party calculations and is an estimate only. Accurate nutritional facts will vary based on the particular brands used, portion sizes, measurement accuracy and more.