Zucchini Carrot Muffins

By Rebecca Firkser
August 18, 2015
3 Comments


Author Notes: Don’t be scared by the veggies in the title, cooked carrots are super sweet and zucchini has essentially no flavor alone, and when baked up with sugar and coconut oil and cinnamon it has no flavor at all! Some baked recipes that involve zucchini instruct one to squeeze all the water out of the veggies before adding them to the batter. Not the case here; the water helps loosen up the very thick batter and ultimately makes a more tender muffin. Also, don’t be afraid of garbanzo bean flour. It may seem weird to use a chickpea-based ingredient in a sweet breakfast/snack item, but it’s really just mild and creamy. And it’s full of protein- in fact, it has the same amount as almond flour, so it’s a really great alternative if you’re looking for an alternative to putting nuts in everything, as I’m currently attempting. I also used coconut sugar, which has the same ratio as regular sugar when swapping, but is infinitely better for the body. I felt like they were sweet enough with 1/4 cup of sugar (mostly because I love slathering jam on muffins, which obviously adds a lot of sweetness,) but you do what makes you happy. I also feel like 1/4 cup of cocoa nibs or chocolate chips would be extremely good thrown in here for good luck.Rebecca Firkser

Makes: 12-15 muffins

Ingredients

  • 1 1/2 cups garbanzo bean flour
  • 1/2 cup cup brown rice flour
  • 1/4-1/2 cups coconut sugar (depending on how sweet you like muffins)
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground ginger
  • 1/2 cup melted coconut oil (I like unrefined for the taste)
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup finely shredded carrots
  • 1 cup finely shredded zucchini
  • 1/4 cup cup raisins or craisins (optional)
  • 1/2 cup chopped nuts (optional)

Directions

  1. Preheat the oven to 350 degrees F. Grease a muffin tin with solid coconut oil or cooking spray. In a mixing bowl combine both flours, baking powder, sugar, salt, and spices.
  2. Make a well in the dry ingredients and add the melted coconut oil, eggs, and vanilla; stir to combine. The batter will be thick, resembling cookie dough. Add the shredded carrots and zucchini (and raisins/nuts if using) and combine.
  3. Fill the muffin tins halfway-3/4 of the way full and bake for 30-35 minutes, until the edges are golden. Devour with butter, honey, jam, date cream, yogurt, or au naturel!

More Great Recipes:
Bread|Make Ahead|Serves a Crowd|Vegetarian|Gluten-Free|Snack|Dessert|Breakfast

Reviews (3) Questions (0)

3 Comments

Evan June 30, 2016
These are good but very dry. I followed the recipe exactly and noticed the batter was dry, but figured I'd go with it. Wish I'd read the comments first--I think a 1/2 cup of Greek yogurt or some other source of moisture would have made them just about right. I also noticed a slight metallic taste of overleavening: I would suggest using less baking powder, or, better, adding some soda and tweaking the ratio. They didn't rise a whole lot despite all that baking powder so it needs some adjustment. However--the flavors are great and they're very satisfying! I will make them again and will post any improvements I come up with.
 
BarnOwlBaker September 18, 2015
Just made these delicious muffins! I added 1/2 cup of plain Greek yogurt to the batter as it was very dry. Perhaps the moisture content of the zucchini used affects the overall wetness of the batter? My zuke was grated fresh from the garden, but I think it was on the dry side. Overall a delicious and healthy muffin. Thanks!
 
Author Comment
Rebecca F. September 18, 2015
Yay, so glad you liked them! I bet Greek yogurt added a perfect amount of additional moisture to the muffins, I'll try that the next time I make them :)