These muffins are packed full of veggies but your kids won't fuss about it. They're sweetened with a small amount of maple syrup since there are plenty of naturally sweet ingredients, and they're a nice gluten free option made with almond flour and oats. The spices help support digestion and add to the wonderful flavor. Eat them for breakfast or as a healthy snack.

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Powerhouse Zucchini and Carrot Muffins (Gluten Free)

Difficulty: Beginner Cook Time 40 mins Total Time 40 mins

Servings: 18-20 muffins

Dietary:

D Dairy Free G Gluten Free V Vegetarian

Description

Good for vata and pitta doshas; kapha dosha in moderation.

Ingredients

Servings

• 2 cups almond meal
• 1 cup gluten free old-fashioned rolled oats
• ¹⁄₂ cup chopped nuts or seeds (walnuts, pecans, sunflower seeds or pumpkin seeds)
• ¹⁄₂ cup raisins
• 2 teaspoons ground cinnamon
• ¹⁄₂ teaspoon ground nutmeg
• ¹⁄₄ teaspoon ground ginger
• ¹⁄₄ teaspoon ground cardamom
• 1 clove, ground
• 1 teaspoon baking soda
• ¹⁄₂ teaspoon fine Himalayan mineral salt
• 3 eggs (beaten)
• 1 cup grated zucchini (about 1 zucchini)
• 1 cup grated carrot (about 2 carrots)
• 2 small very ripe bananas
• 5 tablespoons ghee
• zest of 1 small lemon
• 2 oz real maple syrup
• 1 teaspoon vanilla

Instructions

1. Preheat oven to 350 F. Line two 12-cup standard muffin tins with paper muffin cups; you will need 18-20.
2. In a large bowl, combine the almond meal, oats, nuts, raisins, ground spices, baking soda, and salt.
3. Beat the eggs in a small bowl. In a medium bowl, mix together thoroughly the eggs, zucchini, carrot, lemon zest, bananas, ghee, maple syrup, and vanilla.
4. Add the wet ingredients to the dry ingredients, mixing until just combined.
5. Spoon the batter into the muffin cups, filling each to the brim (they do not rise very much).
6. Bake until nicely browned on top and a toothpick inserted in the center comes out clean, about 30 to 40 minutes.

Note

• I like to use frozen bananas to concentrate the sugars. When a banana gets very ripe, put it in the freezer with the skin on.
• Inspired by the Superhero Muffins recipe from Run Fast Eat Slow.