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! 🙂

Banana Chocolate Chip Muffins

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These muffins are the easiest to make muffins ever!  They are gluten and grain free, and they are absolutely delicious!  They make for a wonderful breakfast food, or just as a snack that satisfies throughout your day!  I got the idea from the following pin.

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After getting the idea from this pin, I made a bunch of adjustments to make these gluten and grain free and to make them a bit healthier (using honey instead of sugar, nut butter instead of butter, etc.).  They turned out fantastic.  Nice and fluffy and so so tasty!

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Just look at those yummies!

Okay, let’s get to the recipe!

BANANA CHOCOLATE CHIP MUFFINS

Ingredients

  • 1 cup almond butter (you can use any nut butter you would like here)
  • 2 eggs
  • 1/2 tsp. baking soda
  • 1 tsp. apple cider vinegar
  • 2 ripe bananas
  • 2-3 Tablespoons raw honey
  • 1 tsp. alcohol free vanilla
  • pinch of stevia (optional)
  • Chocolate chips for topping (I used semi sweet chocolate chips)*

*Note: I didn’t add chocolate chips into my batter.  I only used them as a topping.  If you would like these to be more chocolatey, you can stir in 1/3 – 1/2 a cup of chocolate chips to the batter after you have blended it smooth and use them as topping as well.

Directions

1.) Preheat the oven to 400 degrees, and grease a muffin tin with coconut oil.

2.) Add all of the ingredients to a food processor or blender.  Process until completely smooth.

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3.) Poor the batter into the prepared muffin tin.  This can make anywhere from 6-12 muffins depending on how large you want your muffins to be.  I made 7 with my batter, and the muffins were big enough that one would suffice for breakfast.  After filling the muffin tin with the batter, sprinkle the tops with chocolate chips.

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4.) Place in the oven for 15-18 minutes, or until a toothpick poked all the way through the center comes out clean.

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5.) Use a knife to remove the muffins from the tin.  They should come out very easily.  Allow to cool to desired temperature.

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Oh my goodness!  Heavenly!  Enjoy! 🙂