Zucchini Carrot Muffins: #sugar-free
When I initially posted this picture on my Facebook page, I had so many comments and messages, “how did you make these?” “Where’s the recipe?” So, here it is.
2 cups self-raising flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 carrots, peeled & grated (I pulsed mine in my food processor)
2 zucchini, grated
1/2 cup chopped pecans
1 cup milk (I used vanilla unsweetened almond milk)
3 1/4 oz unsalted butter, melted (about 7 tbsp)
Preheat the oven to 415 degrees F. Grease a 12-hole standard muffin tin, or use paper baking cups.
Sift the flour, cinnamon, nutmeg and a pinch of sea salt into a large bowl. Add the carrot, zucchini and pecans and stir well.
Put the eggs, milk and melted butter in a separate bowl and whisk together well.
Make a well in the center of the flour mixture, then add the egg mixture all at once. Mix quickly using a fork until all the ingredients are just moistened. Do not over mix – the batter should still be lumpy.
Spoon the batter into the muffin holes and bake for 15 – 20 minutes, or until golden. Remove from the oven and loosen the muffins with a knife or spatula. Leave to cool in the tin for 2 minutes before turning out onto a wire rack to cool slightly.
These are best when served warm with a little bit of peach preserves.
If you would like to make this a vegan recipe replace the eggs with flaxseed:
1 tablespoon ground flaxseeds
3 tablespoons water (or other liquid)
Stir together until thick and gelatinous.
1 tablespoon whole flaxseeds
4 tablespoons water (or other liquid)
Process seeds in a blender to a fine meal, add liquid and blend well.
For more substitutions or to find out how to clean up your diet, purchase the Wellness By Way of Eden cookbook, a wholefoods cookbook that offers tips, cooking techniques, and suggestions for eating clean. The cookbook is $20. Please message me if you would like one.