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
1 1/2 cups
garbanzo bean flour
cup brown rice flour
coconut sugar (depending on how sweet you like muffins)
2 1/2 teaspoons
melted coconut oil (I like unrefined for the taste)
finely shredded carrots
finely shredded zucchini
cup raisins or craisins (optional)
chopped nuts (optional)
In This Recipe
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.
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.
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!
Rebecca Firkser is the assigning editor at Food52. She used to wear many hats in the food media world: food writer, editor, assistant food stylist, recipe tester (sometimes in the F52 test kitchen!), recipe developer. These days, you can keep your eye out for her monthly budget recipe column, Nickel & Dine. Rebecca tests all recipes with Diamond Crystal kosher salt. Follow her on Instagram @rebeccafirkser.