Step 1

Preheat the oven to 350F and line 16 muffins cups with parchment or silicone liners. (If you don't have two muffin pans you may need to work in batches).

Step 2

In a large bowl, whisk together the almond flour, sweetener, coconut flour, protein powder, coconut, walnuts, sunflower seeds, cranberries, baking powder, cinnamon, and salt.

Step 3

Stir in the eggs, melted butter, carrots, zucchini, water, and vanilla extract until well combined.

Step 4

Divide among the prepared muffins cups and bake 20 to 25 minutes, until golden brown and the tops are firm to the touch. Remove and let cool completely in the pan.