Cardamom Carrot Zucchini Muffins
Ingredients
- 1/2 cup grated carrots
- 1/2 cup grated zucchini
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 cup coconut sugar
- pinch sea salt
- 1 cup nondairy milk
- 1/4 cup neutral oil
- 1 tsp vanilla extract
- 1/2 cup walnuts or pecans, optional (this batch is nut free)
Preparation
Preheat your oven to 400 degrees. Line muffin tins with parchment liners
Grate carrot and zucchini into a large bowl
Add gluten free oats to a food processor and process until a fine flour forms
Add baking powder, baking soda, spices and coconut sugar to the food processor and pulse to combine
Add flour blend to the grated veggies in the large bowl
Stir gently
Make a well in the middle of the bowl and add the milk, oil and vanilla and stir until just combined
Divide batter between 9 or 12 Muffin tins depending on how large you want your muffins to be
I made 12 small muffins for snacks and school lunch this week, but next time I will make 9 mega bakery style muffins and add few extra minutes to the baking time
