The rationale: I had  a tart granny smith apple and a zucchini laying around, but no carrots–so I decided to play with my previous recipe.  I know, it sounds a little weird, but I promise you it’s delish. The zucchini and apple are both grated–and so they melt and make the muffin custardy and moist. You really don’t taste the zucchini.  You can do this as a bread, too, probably. The things I’ve learned with these recipes: play with the proportions of almond to other flour…they taste roughly the same, but yield different flavors. You can customize the amount of sweetness and oil, too. (i’m finding the 1/4 cup of oil a little greasy–i think it’s the almond flour plus oil–so I may substitute yogurt for a little bit of it next time). Please try the recipe (or anything else) and then let me know what you think!!

♥ equipment needed:

• grater or food processor (the food processor is definitely quicker)
• muffin pan
• muffin/cupcake liners

♣ ingredients

• 1 apple (granny smith or another baking apple best)
• 1 medium zucchini
• 1/4 cup quinoa 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  if you like it sweeter, use  1/4 cup)
• 1 egg
• 1/4 cup almond oil  ( *** 1/4 cup makes it very moist but feels a little greasy…will try to reduce and see what happens in my next batch)
• 2 T cinnamon
• 1 T baking powder
• 1/2 T baking soda
• 1/2 T Salt
• 2 handfuls of raisins
• 1 handful of walnuts

♣  the method

Shred up the apple & zucchini.  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. Allow them to cool & eat!