A young girl very dear to me just found out she is intolerant to wheat and dairy. She is going through the process of making a major diet change. These muffins are moist, sweet, and delicious. They are dairy-free, but also gluten-free in her honor.
Carrot and Zucchini Mini-Muffins
Ingredients:
- 1 cup oat flour (can grind your own with steel cut or whole oats)
- 1/4 cup almond flour (can substitute whole wheat flour for non-gluten-free)
- 1/4 teaspoon fine sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 banana
- ½ cup applesauce
- 1 Tbs oil
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1/2 cup finely grated carrots (about 1 medium peeled carrot)
- 3/4 cup finely grated zucchini (about 1 medium unpeeled zucchini)
- ½ cup finely chopped walnuts or pecans, optional
Directions
For the muffins: Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line 24 mini-muffin cups with (1 1/2-inch) paper liners, if using. Spray with a nonstick spray and set aside.
In a medium bowl, whisk together the flours, salt, baking powder, baking soda, and cinnamon.
In a separate medium bowl, mash the banana very well. Mix in the applesauce, vanilla, maple syrup and oil. Add in the grated carrot and zucchini; mix. Add the dry ingredients and nuts, if using, mix until just combined.
Using 2 small spoons or a small ice cream scoop, fill the prepared muffin cups 3/4 full with the batter and bake until light golden, about 15 minutes. Cool for 5 minutes. Transfer the muffins to a wire rack to cool completely, about 30 minutes.
Do a lot of you look for gluten-free recipes or have an intolerance for gluten? Would you like to see more gluten-free recipes on mygreendiet.com?
