Raise your hand if you’re looking for some new ways to eat this year’s fresh zucchini? Me, me!!! I don’t know about you but I can’t resist buying fresh zucchini whenever I am at a local farmers market or produce stand. It doesn’t matter what I have in the fridge, I am a sucker for fresh and local fruits and veggies. As we know, fresh and local is best. The less travel time for our produce means more nutrients are going to be hitting our bellies!
Needless to say, I’m taking advantage of this year’s growing season. However, I am about roasted and grilled veggie out – is that really possible? Normally, I am not really a muffin person but when I was thinking about all of the zucchini in my fridge I thought why not give a zucchini muffin recipe a try. I also happened to know that my hubby loves muffins and if these things were any good that meant bonus points for me!
Okay, I know I just said I am not a muffin person but can I retract that statement, please? These muffins have completely changed my take on the old standard carb loaded muffin. I was pleasantly surprised at how these muffins provide a comfort food feel without the comfort food guilt. They are moist, sweet but sweetened naturally with dates and raisins.
BTW – I did get bonus point from hubby – he ate all of them except the one I snagged hot out of the oven! I no longer have to worry what to do with my extra zucchini! I hope you enjoy these muffins as much as we do!
- 1 cup almond flour
- ¼ brown rice flour
- ¼ teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground cinnamon
- ⅓ cup melted coconut oil
- ⅓ cup date syrup or liquid sweetener of your choice
- 1 flax-seed egg 1 tablespoon ground flax-seed combined with 3 tablespoons water
- ½ cup grated carrots 1 medium carrot
- ½ cup grated zucchini 1 medium zucchini
- ½ cup raisins
- Preheat oven to 350 degrees.
- Prepare with paper liners, a 24 count (1½ inch) mini muffin tin.
- In a medium bowl, sieve or mix together the flours, salt, baking powder, baking soda and cinnamon.
- In a separate medium bowl, whisk together the oil, syrup and egg.
- Add the dry ingredients and mix until just combined. Mix in the grated carrots, zucchini and raisins.
- Using a small ice cream scoop, fill the prepared muffin cups ¾ full with the batter and bake until light golden, about 20 minutes.
- Cool and enjoy!