These healthy muffins are good for breakfast or snacking. I added walnuts to make them even healthier. I also added a little xanthan gum (the original recipe didn’t call for it) to help them hold together better. They turned out really light and moist. I didn’t put the “frosting” on mine, but I’m sure that would make them even better.
- 1 1/2 cups almond flour
- 1/2 cup sorghum flour
- 2 1/2 teaspoons baking powder
- 1/2 tsp xanthan gum
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup honey (or pure maple syrup)
- 1/2 cup oil (vegetable or coconut)
- 2 eggs
- 1/2 cup finely shredded carrots
- 1 1/4 cups finely shredded zucchini
- 1/3 cup walnuts, chopped (optional)
- 8 oz cream cheese, softened
- 1-2 tablespoons honey
Preheat your oven to 350F. Spray muffin tin with no-stick spray or line with paper liners. I didn’t have enough paper liners, so I sprayed my second tin.
Shred the carrots and zucchini. I used a small food processor.
Combine the almond flour, sorghum flour, baking powder, salt, and cinnamon in a large mixing bowl.
Add the honey, oil, and eggs and stir with a spoon until well combined. The batter will be thick.
Add carrots, zucchini and walnuts, if you are using, and mix until evenly distributed.
Fill each muffin tin cup about ¾ full of the batter.
Bake for 30-35 minutes. Let cool before frosting, if desired.
You can change the proportion of carrots to zucchini – just be sure the total amount of shredded vegetables in the recipe is the same.
Whip the cream cheese until light and fluffy. Add the honey and continue mixing until combined.
Makes about 1 1/2 dozen muffins.
Adapted from recipe at FlippinDelicious.com.
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