Do not be apprehensive to try a muffin with vegetables in it, like I was. This is my new IDEAL breakfast, snack or dessert. SO MOIST. The icing is COMPLETELY OPTIONAL btw… They are 1000% delicious without it.
Recipe inspiration from a Better Homes & Gardens magazine.
- 1 3/4 cups oat flour*
- 1/2 tsp cinnamon
- pinch of nutmeg
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 eggs, beaten
- 1.5 cups shredded carrot
- 1 cup shredded zucchini (squeezed)**
- 3/4 cup coconut sugar (or any sugar)
- 1/2 cup raisins
- 1/2 cup chopped walnuts
- 1/2 cup avocado oil (or any veg oil)
- 1/4 cup honey
- 1 tsp vanilla extract
**Make certain to squeeze most of the juices from the zucchini shreds – I used bounty paper towels.
Preheat oven to 375 F. Line a muffin tray with muffin cups.
In a large bowl, whisk together the first 5 ingredients and set aside.
In a another large bowl, combine the rest of the ingredients.
Add the carrot mixture to the flour mixture, until just combined. Fill each muffin cup 3/4 of the way full.
Bake for 20-25 minutes or until toothpick comes out clean tops are golden brown.
Yields 12 regular size muffins. These taste better the next day.
Optional Icing Ingredients:
- 1 (8 oz.) package cream cheese
- 1 cup powdered sugar
- 1/2 tsp vanilla
In a medium bowl, using an electric mixer, beat all on medium setting until smooth and fluffy.
Allow muffins to cool completely before icing.
*If a gluten free diet is not a priority to you, you may sub in regular all purpose flour for the gluten free oat flour. Also, please make sure the oat flour says gluten free on it, if you are on a special diet.