When I was little, I used to hate carrot cake (though I’m fairly certain I made that assumption without ever eating it). I mean, what kid wants to eat veggies in a dessert? As I got older, I realized that carrot cake is one of the tastiest cakes around, and it’s the veggie ingredient that hugely contributes to its moist layers.
Now that I’m a mom, I plan to sneak veggies into James Michael’s diet in any way I can, though I’m hoping he naturally loves veggies as much as his daddy. But this recipe will come in handy if he’s a picky eater like myself, because the vibrant green and orange sprinkled throughout these muffins are the only indication that any veggies were involved in the making. James loved these, as well as my mom, who is still acclimating to my use of alternative baking flours.
Zucchini Carrot Muffins
- 1 large zucchini
- 2 carrots
- 5 eggs
- 1/2 cup coconut flour
- 1/2 cup coconut milk
- 1/3 cup palm sugar
- 1/4 cup maple syrup (or less if you don’t like yours quite as sweet)
- 1/4 cup coconut oil
- 2 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- garnish: coconut flakes
1. Finely shred zucchini and carrots. Set aside.
2. Preheat oven to 350 degrees.
3. In large mixing bowl, blend all ingredients except zucchini, carrots and coconut flakes.
4. Blend in shredded zucchini and carrots.
5. Distribute batter in muffin cups and sprinkle with coconut flakes.
6. Bake at 350 degrees for roughly 30 minutes, or until you do the toothpick test and it comes out clean.