Grain Free Veggie & Blueberry Muffins

Paleo Style with Vegan Option

Who doesn’t have a few extra carrots and/or zucchini laying around?  This is the BEST recipe to sneak some of those into a ‘sweet snack’, yes the kids even love it.  I feel like I’m eating dessert or a carb-o-licious treat, but it’s actually protein packed, high fiber and very low in natural sugar.  A complete meal if you asked me.  We have our veggies, protein, good amount of healthy fat, with minimal sweetener.  Good for your taste buds while maintaining stable energy to satisfy your mind and body.

To save on the cost, I grind my own organic almonds for the almond flour using an inexpensive food processor.   These are rustic muffins and I love the texture of the almonds.  Crisp on the outside and moist on the inside from the zucchini. The beauty of this muffin is the versatility.  The options for flavorings are practically endless.  I prefer seasonal cooking, so depending on what time of year it is, these little protein packed babies take on a life of the season.  Blueberry though, is my favorite.  I invite you to play with your food and have fun while creating just the perfect one for you.

This is my favorite food for travel and everyday living.  Convenient and delicious fresh out of the oven or cold.  I tend to reheat them in a toaster oven during the work week and they are a fantastic breakfast or snack.   I recently took a batch of these on my last camping trip.  They were a lifesaver while packing and a welcomed easy breakfast the first morning outdoors.  I enjoyed relaxing with my chai, eating these homemade treats and gazing upon the gorgeous trees.

Preheat the oven to 350º

  • Lightly oil your muffin pan with coconut oil (or loaf pan)
  • Whisk together dry ingredients in a large bowl
  • Make a well in the flour for the wet ingredients
  • Add the wet ingredients to the bowl and whisk, except the zucchini or carrot
  • Fold in zucchini/carrot and any optional flavorings until combined.
  • Scoop batter into muffin or loaf pan
  • Bake for about 35 minutes until the top is browned and the center of the muffin/bread is set.
    • Muffins may take slightly less time than a loaf.
  • Remove from the oven and let cool in the pan on a wire rack for 5 minutes.
  • Remove from the pan by turning upside down on a wire rack and allow it to cool further.
  • Enjoy!

Ingredients

  • 1 1/2 cups organic almond flour (Other nut flours or even gluten free mixes work well here)
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon Himalayan salt
  • 1 T cinnamon or to taste
  • 1 – 1 1/2 cups grated organic zucchini and/or carrot (squeeze excess water, then measure)
  • 3 eggs, beaten OR make them vegan with an egg substitute
  • 3 tablespoons organic maple syrup or your favorite sweetener.  I’ve used chopped dates instead and it turns out great.
  • ½ cup organic applesauce or if you prefer 1 large banana, mashed
  • 1 tablespoon melted unrefined organic coconut oil
  • 1 large helping of love

Satisfying your taste buds. Nourishing your body and soul.

Enjoy!

With Love,

Optional additions:

  • 1 large handful of blueberries is my all time favorite
  • Orange zest
  • Fresh ginger and nutmeg
  • Cardamom
  • Chocolate chips
  • Dried cherries, apricots, etc.
  • Chopped nuts
  • Vanilla
  • Fresh apple, chopped

Yield: 12 servings

Prep Time: 10 minutes

Cook Time: 35 minutes