Saturday, May 19, 2012

GF Carrot Zucchini Muffins

We are back in Newport and Spring is amazing!  Wow, such a nice break and change from St Thomas.  It is May Fair time at all the schools and my kids school is hosting their fair tomorrow so when they asked for baked good items I was one of the first to sign up.  No doubt in my mind that these will be the only gluten free minimal grain muffin on the table.  These muffins are so awesome and moist that they don't even need the frosting but for an affair as such with all the kids a light cream cheese and honey frosting can't hurt and now we have "cupcakes"!  My two little picky eaters LOVE these muffins as will yours.  Big Thanks to Crystal for sending this recipe my way.  Enjoy!
  • 1 cup almond flour
  • 1/4 cup teff or millet flour
  • 1/4 teaspoon sea salt
  • 1 teaspoon aluminum free baking soda
  • 2 teaspoon ground cinnamon
  • 1/3 cup grape seed oil
  • 1/3 cup agave syrup (or use agave maple syrup)
  • 1 large egg
  • 1/2 cup grated carrots (1 medium peeled carrot)
  • 1/2 cup grated zucchini (1 medium unpeeled zucchini)
Frosting (optional)
  • 1 cup of cream cheese at room temp (approx 8oz)
  • 1 1/2 tablespoons local honey
  1. Preheat oven to 350 degrees.
  2. In a medium bowl mix together the flours, salt, baking powder, baking soda, and cinnamon.
  3. In a separate medium bowl, whisk together the oil, syrup and egg.
  4. Add the dry ingredients and mix until just combined.
  5. Mix in grated carrots and zucchini.
  6. Line muffin pans with muffin cups and fill 3/4 full.
  7. Bake for 18 minutes on 350 degrees.
  8. Allow to cool for at least 30 minutes.
For Frosting:
  1. In a small bowl mix together the cream cheese and honey until smooth.
  2. Spread on the cooled muffins.
Print Recipe.

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