Gluten Free Carrot Zucchini Muffins

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Okay, I get excited for just about any gluten free muffin recipe, but the fact that this recipe has some veggies in it as well has me beside myself!  These are SO good for you, and they are DELICIOUS!  They’ve got a perfect light and fluffy texture, and they have the perfect taste!  YUM!

Like I said, these guys have the added benefit that there are veggies in there – namely, carrots and zucchini!  The following pins show some of the health benefits of these two powerhouse veggies.

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You will think these muffins are too good to be true considering the fact that they have all these health benefits and they taste like a treat!

I am also including a little recipe for an almond lemon frosting.  This is optional, but it does go perfectly with this muffin!  I used goat cheese in it, but that’s because I really LOVE goat cheese!  You can use cream cheese, or you can leave the cheese out all together.

Alright, without further ado, here is the recipe, folks!

GLUTEN FREE CARROT ZUCCHINI MUFFINS

Ingredients:

For the muffins:

  • 1/4 cup + 3 Tbsp. coconut flour
  • 1 tsp. cinnamon
  • 1 1/2 tsp. baking powder (aluminum free)
  • 1/4 tsp. baking soda
  • 1/3 cup grated carrots
  • 1/2 cup grated zucchini
  • 1/3 cup honey
  • 3 eggs
  • 1/4 cup unsweetened almond milk
  • 2 Tbsp. Coconut Oil
  • 1 tsp. alcohol free vanilla
  • 1/2 tsp. apple cider vinegar

For the frosting

  • 2 Tbsp. goat cheese (or  3 Tbsp. cream cheese)
  • 4 Tbsp. smooth almond butter
  • 1 tsp. lemon juice
  • 1 tsp. alcohol free vanilla
  • 1 Tbsp. honey

Directions

1.) Preheat the oven to 350 degrees and grease a muffin tin with coconut oil.

2.) In a large mixing bowl, mix together the dry ingredients: coconut flour, baking powder, baking soda, and cinnamon.

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3.) In a small bowl, combine the wet ingredients (eggs, honey, almond milk, coconut oil, vanilla, and apple cider vinegar)  and the shredded carrots and zucchini.

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4.) Mix the wet ingredients with the dry ingredients.

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5.) Fill your muffin tin with the batter (2/3 of the way full for each cup in the tin).  Place the muffins in the oven and bake for 25-30 minutes.

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6.) While the muffins are baking, put your frosting together.  Place all of the frosting ingredients in a bowl and mix until completely combined and smooth.

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7.) When the muffins are done, remove from the muffin tin, and allow to cool.  Place a dollop of frosting on each muffin, if you are using the frosting.

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Yum, Yum, Yum!  You are going to love these!  Enjoy! 🙂

Loaded Carrot and Apple Muffins

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So, I’m sure you’ve heard of loaded baked potatoes, but what about a loaded muffin?  Oh. My. Gosh. Guys!  This muffin is SO SO yummy, and it is beyond loaded with gobs and gobs of good-for-you ingredients that make it into a perfect way to start your day.

Seriously, when I say it’s loaded, I am so serious!  Of course, there are the apples and carrots (yep, carrots, I was even able to sneak a veggie in there), and these two ingredients alone provide tons of nutrition and are loaded with health benefits.

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And that’s just the tip of the iceberg!  These guys also have walnuts, raisins, coconut flakes, coconut oil…see?  When I say loaded, I mean LOADED with goodies!  Another bonus?  They are super easy to make, and they make your house smell fabulous while they are baking!  Oh, and did I mention that they are gluten free?  Whaaaaat?  Um, yeah, so what are we waiting for?  Let’s get to the recipe!

LOADED CARROT AND APPLE MUFFINS

Ingredients

  • 1 3/4 cups oat flour (gluten free)
  • 1 Tbsp. Baking Powder
  • 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/2 tsp. sea salt
  • 1/2 cup raw honey
  • 3/4 cup applesauce
  • 1/2 cup melted coconut oil
  • 1 Tbsp. alcohol free vanilla
  • 1 apple shredded
  • 2 cups grated carrots
  • 1/2 cup raisins
  • 1/2 cup coconut flakes
  • 1/2 cup chopped walnuts

Directions

1.) Preheat the oven to 400 degrees, and grease a 12 muffin muffin tin with coconut oil.  In a large mixing bowl, mix together the oat flour, baking powder, baking soda, cinnamon, ginger, and sea salt.

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2.) Add the honey, applesauce, coconut oil, vanilla, and shredded apple.  Stir to mix well.

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3.) Fold in the carrots, raisins, coconut flakes, and walnuts.  Stir to mix well.

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4.) Fill the prepared muffin tin evenly with the batter.  Bake in the oven at 400 degrees for 10 minutes.  Reduce the heat to 350 degrees and bake for an additional 10-15 minutes, or until a toothpick in the center of a muffin comes out clean.

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5.) Allow to cool in the muffin tin for about 5 minutes, then remove the muffins and allow to cool to desired temperature before serving.

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So yummy and loaded with nutrition!  Seriously makes for the perfect breakfast!

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Enjoy! 🙂

Blueberry Quinoa Banana Coconut Muffins

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The inspiration for these muffins came from the following pin.

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I changed up the recipe a lot, but this is where I got the idea from.  These guys are DELICIOUS!  They are also addicting, so don’t plan on eating just one!  Thankfully, they are GREAT for you, so you don’t have to feel bad about chowing down on them!  They’re easy to make, and make for a perfect breakfast, or as a snack during the day (or both!).

BLUEBERRY QUINOA BANANA COCONUT MUFFINS

Ingredients

  • 1.5 cups gluten free oats
  • 1/4 cup dry quinoa
  • Stevia
  • Pinch of nutmeg
  • 1 banana mashed
  • 1/4 cup honey
  • 1/2 cup unsweetened applesauce
  • 1/2 cup plain greek yogurt
  • 1/2 tsp. Non alcoholic vanilla
  • 2 tsp. Aluminum free baking powder
  • 1 tsp. Baking soda
  • 1 egg
  • 2 egg whites
  • 1 cup blueberries
  • 1/3 cup unsweetened coconut flakes

Directions

1.) Preheat oven to 350 degrees

2.) Place oats in a food processor and process on high till they have the consistency of flour.

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3.) Rinse your quinoa and place in a small sauce pan with 1/2 cup water, a pinch of stevia, and a pinch of nutmeg.  Boil until water is completely absorbed.  Set aside.

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4.) In a mixing bowl, mash your banana.  Add all other ingredients, making sure to add the blueberries last.

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5.) Oil a muffin tin with coconut oil.  Pour batter into muffin tin (makes 12 muffins), evenly.

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6.) Bake at 350 degrees for 25 minutes, or until a toothpick in the center of a muffin comes out clean.

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7.) Remove muffins from tin, let cool and serve.

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YUM! Enjoy! 🙂