Zucchini Tahini Carrot Muffins
Ingredients
Wet
- 1 zucchini, grated (about 1.5 C)
- 1 carrot, grated (about 1 C)
- 1 very ripe banana, mashed
- 1/2 C @artisanaorganics tahini (can sub for any nut or seed butter)
- 1/2 C @addjoi almond milk (or any plant milk)
- 1/2 C @swervesweetie granulated sweetener (can use any granulated sweetener of choice)
- 1/3 C @sunfood ground flax seed
Dry
- 1 C @bobsredmill all purpose GF 1:1 flour
- 1 C @arrowheadmills almond flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt
- 1 TBSP @bragglivefoodproducts ACV (makes these muffs SUPER fluffy!)
Optional mix ins
- 1/2 C chopped toasted pecans
- 1/2 C @lilys_sweets keto vegan chocolate chips
- 1/4 C @navitasorganics hemp seeds
Preparation
Combine the wet ingredients in a large bowl using a hand mixer or spoon until combined.
Fold in dry ingredients just until combined. Add in optional mix ins.
Add ACV last and stir gently to incorporate. Let batter sit for 10 minutes.
Transfer to lightly oiled muffin tin and bake in a 375 degree oven for 10-12 minutes for mini muffins and 18-20 minutes for regular sized muffins.
Serve hot with a spread of vegan butter.
Store in an airtight container in the fridge for up to a week.
