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Tuesday, August 5, 2014

Carrot Zucchini Muffins

These muffins are to die for! So healthy. Not an ounce of refined sugar or even sugar replacements. They contain 2 Veggies and 2 Fruits. Paleo Friendly and Totally Gluten-Free, Egg, Dairy, Soy, Nut, Wheat, And Grain Free! Does an Allergy Mom's life get any better?? 

My kids both love them!!! They are great to throw in the car for those on-the-go moments when you need a healthy snack. Here's the recipe, I hope you enjoy them as much as we do. 


1/2 Cup Coconut Flour
1/2 Cup Quinoa Flour
1/2 tsp. Guar Gum
1/2 Cup Shredded Carrots
1/2 Cup of Craisins or Raisins
1 Cup of Shredded/Strained Zuchinni
1 tsp. Baking Soda
1/4 Cup of Apple Sauce or 1 Banana
1/4 tsp. Sea Salt
3 Tbsp. Grapeseed Oil or Olive Oil
1 Tbsp. Ground Flax
3 Tbsp. Warm Water
1/2 Cup Maple Syrup
1 tsp. Vanilla Extract
1/2 tsp. Ground Cinnamon 


1. Preheat Oven to 350 F
2. Mix Flax and Warm Water to make gel. Set aside for 8 minuets
3. Mix all ingredients in a mixing bowl and then add Flax Gel
4. Line cupcake tin with paper liners. Use a spoon to fill each liner with batter.
5. Bake at 350 F for 35 minuets or until toothpick pokes clean. 

Enjoy!! So Glad you gave it a try. Please let me know how you like them.

*you can use a Gluten-Free Flour mix instead of Coconut and Quinoa Flour. But, if you choose to it will be very very moist. To avoid this you can omit the Applesauce or Banana.

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My squishy faced boy!

My squishy faced boy!
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