Gluten Free Carrot Zucchini Muffins
These muffins should really be called cupcakes because they taste so decadent! But because they are made from coconut flour, and mostly vegetables, you can feel amazing about eating them (and will likely feel amazing after eating them #veggiepower). I'm giving you permission to enjoy these for breakfast or dessert!
Ingredients: 1/4 cup+ 2 TBSP coconut flour 1 TBSP flax meal 1 tsp cinnamon 1.5 tsp baking powder 1/4 tsp baking soda 1 pinch of sea salt 1/3 cup grated carrot 1/2 cup grated zucchini 1/4 cup maple syrup (or date molasses) 3 eggs 1/4 almond milk (unsweetened) 2 TBSP coconut oil (melted and cooled) 1 tsp vanilla extract 1/2 tsp apple cider vinegar Optional: 2 scoops collagen peptides for extra protein. I like to use Vital Proteins Collagen Peptides
Instructions: Preheat your oven to 350° fahrenheit. Line a cupcake pan with baking cups.
Combine all dry ingredients (coconut flour, flax meal, cinnamon, baking powder, baking soda, and sea salt -- and collagen if using) in a mixing bowl and set aside. In a separate mixing bowl, combine all wet ingredients, including the vegetables (carrots, zucchini, maple syrup, eggs, almond milk, coconut oil, vanilla extract, apple cider vinegar). Once mixed, add wet mixture to the dry mixture and combine thoroughly until a batter forms.
Pour evenly into cupcake pan (about 2/3 cup of batter per cup). Bake for about 25 minutes, or until a toothpick or butter knife comes out clean.
Allow to cool completely on a cooling rack, or enjoy a bit warm for bonus points :)
Makes 8 muffins.