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Powerhouse Zucchini and Carrot Muffins (Gluten Free)

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.

Cook Time 40 mins
Total Time 40 mins
Difficulty: Beginner
Servings: 18
Dietary: Dairy Free, Gluten Free, Vegetarian
Description

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

Ingredients
  • 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. 1
    Preheat oven to 350 F. Line two 12-cup standard muffin tins with paper muffin cups; you will need 18-20.
  2. 2
    In a large bowl, combine the almond meal, oats, nuts, raisins, ground spices, baking soda, and salt.
  3. 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. 4
    Add the wet ingredients to the dry ingredients, mixing until just combined.
  5. 5
    Spoon the batter into the muffin cups, filling each to the brim (they do not rise very much).
  6. 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.
Read it online: https://www.bwellayurveda.com/recipe/powerhouse-zucchini-carrot-muffins-gluten-free/

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