Carrot and Zucchini Muffins
Here is a great recipe that's easy and one of our families faves. It's also a great way to get the kids in the kitchen for some family fun.
This recipe is Gluten Free, but don't let that scare you. It is MOIST, FLAVORFUL, and good for you, all at the same time.
(The ingredients are divided up by color for dry, wet, and adding at the end.)
2 cups almond flour (King Arthur Flour)
1/2 cup sweet sorghum flour (Bob's Red Mill GF)
1/2 teaspoon fine sea salt
2 teaspoons baking powder
1 teaspoon baking soda
4 teaspoons ground cinnamon
2/3 cup grape seed oil
2/3 cup maple syrup
2 large eggs at room temperature
1 cup grated carrots (2 med carrots)
1 cup grated zucchini ( 1/2 of a large zucchini)
1 cup dried craisins, cherries or raisins
2 8 oz. packages Cream Cheese (Room Temperature)
3 Tablespoons Honey (Adjust to your liking)
Decorates 12 medium sized muffins
(If you are not going to pipe your frosting,
consider using only 8oz. of cream cheese and 1 1/2 tsp honey
to spread on your muffins.)
1. Place the rack in the center of the oven. Preheat the oven to 350 degrees F. Line 12 med muffin tins with paper liners.
2. In a bowl, sieve together your dry ingredients (highlighted in blue).
3. In another bowl, whisk together your wet ingredients (highlighted in red). Add the dry ingredients and whisk until combined. Add in the remaining ingredients at the end in Green. (Carrot,Zucchini and dried craisins, cherries or raisins)
4. Use a med sized scoop that is used for cookie dough. Fill your muffin tins 3/4 full with the batter and bake until golden brown. Bake for about 25 minutes. (May vary per oven.) Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 50 minutes.
1. Whisk the cream cheese and honey together until smooth.
2. You can pipe the frosting on with a bag and tip or simply spread on a cooled muffin and serve.
- Tags: Recipe
- Kristina Boyd