I had carrots & zucchini handy. (Sense a theme?) And I’d just seen a cooking show where Giada made healthy carrot zucchini muffins. Here’s her recipe http://www.foodnetwork.com/recipes/giada-de-laurentiis/carrot-and-zucchini-mini-muffins-recipe/index.html. I’ve modified it some –including changing the ingredients and proportions up a little and adding some things.
This is really easy. I made it before work one day.
- food processor (optional) to shred the carrots & zucchini
- muffin pan
- muffin/cupcake liners
- 2 carrots (grated)
- 1 medium zucchini
- 1/4 cup quinoa flour (she uses brown rice flour)
- 1 cup almond flour or oat flour (I ran out and used coconut flour and a little oatmeal for my 2nd batch…I don’t recommend the coconut flour version…it came out dry. you can also play with the balance of the almond & quinoa flours)
- 1/3 cup maple syrup or a mix of maple & agave syrups (she used 1/4 cup but added frosting. if you like it sweeter, use the 1/4 cup version)
- 1 egg
- 1/4 cup oil (she uses grapeseed, I didn’t have any so I just used olive oil. and almond oil the second time. ***update 1/4 cup makes it very moist but feels a little greasy…will try to reduce and see what happens)
- 2 T cinnamon
- 1 T baking powder
- 1/2 T baking soda
- 1/2 T Salt
- 2 handfuls of raisins
- 1 handful of walnuts
Shred up the carrots & zucchini (hint, the food processor takes about 1 minute. the grater takes about 10 minutes). Mix up the egg, oil, and syrup in a bowl. Mix up the dry ingredients in another…add the wet ingredients to the dry ingredients and mix. Add in the raisins and walnuts. Place the liners in the pan and fill them with about 1 big spoon of batter. Bake at 350 for about 15 minutes. Test with a knife to see when it’s ready.