Gluten Free, Vegan and Healthy
These Carrot and Zucchini muffins are a great add-on to your daily snack or lunch box; they are healthy, tasty and easy to make.
How do you get your kids to eat veggies? Sometimes when I am tried of nagging about them eating their veggies I meet them halfway and make yummy muffins with veggies. You can still make them tasty without adding a lot of sugar. Use Monkfruit or Agave for Vegan alternative or a little bit of Honey. I used eggs but flaxseeds eggs also works great.
Preheat oven to 425 degrees Fahrenheit. Grease all 12 cups on your muffin tin with butter or non-stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, cinnamon, baking soda and salt. Blend well with a whisk. Add the grated carrots, zucchini and walnuts, stir to combine.
In a medium mixing bowl, combine the oil, honey and eggs and beat together with a whisk. Then add the yogurt.
Pour the wet ingredients into the dry and mix with a big spoon, just until combined. Divide the batter evenly between the 12 muffin cups. Bake muffins for 13 to 16 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.
1 ¾ cups almond/coconut flour
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon salt
2 cups peeled and grated carrots
1 cups peeled and grated zucchini
½ cup roughly chopped walnuts
⅓ cup melted coconut oil or extra-virgin olive oil**
1/3 cup maple syrup or honey
2 eggs, preferably at room temperature OR use Flaxseed eggs
1 cup plain Greek yogurt
Original recipe at: https://cookieandkate.com/healthy-carrot-muffins-recipe/