Preheat the oven to 350 F and lightly grease about 15 spaces in a mini muffin tin.

Using a large bowl, combine the almond flour, tapioca starch, and baking soda.

Add the vegetables, apple sauce, coconut oil, and egg. Stir until a batter forms.

Using a spoon or a small scoop, scoop the muffin batter into the muffin tin. You should have about 15 muffins.

Transfer to the preheated oven and bake for 28-30 minutes or until the muffins are baked through.

Carefully transfer the muffins to a cooling rack. Allow to fully cool (these need to set and cool or they'll be too soft inside) before eating immediately, or storing in the fridge for 2-3 days.