I love a treat recipe that is quick, easy and healthy. I was pleasantly surprised to find a recipe from “celebrity chef” Giada De Laurentis that fit the bill. Her Carrot and Zucchini Mini-Muffins were delicious and a big hit with my toddler.
Also, this mini-muffin recipe is awesome for a bunch of other reasons… they are dairy, wheat and sugar free, the recipe makes plenty (24 mini-muffins) and they make a healthy snack… especially for kids who love mini-food perfect for their little hands and mouths. You can’t beat a sweet little bite sized treat that is veggie based!
My only modification is that I used melted coconut oil instead of grape seed oil, although grape seed oil can certainly be used. And I made them without the “Frosting.” We just ate them plain and they were still moist and flavourful without having a topping.
Here’s how it went down…
CARROT ZUCCHINI MINI-MUFFINS
Preheat oven to 350 F.
Line a mini-muffin baking pan with mini-muffin cups. I did this recipe once without them and it was very messy and tough to get the muffins out of the pan. The muffin cups are a good call.
When I bake, I throw everything together with as little steps as needed. The recipe called for sifting the dry ingredients… I didn’t do that and it turned out just fine. For those bakers who are purists… sift away! 🙂
Combine the dry ingredients in a bowl:
– 1 cup ground almonds
– 1/4 cup brown rice flour
– 1/4 tsp fine sea salt
– 1 tsp baking powder
– 1/2 tsp baking soda
– 2 tsp cinnamon
Using a food processor, or box grater, grate and set aside:
1/2 cup carrots (from 1 medium peeled carrot)
1/2 cup zucchini (from 1 medium unpeeled zucchini)
Next was the liquid ingredients. Everything should be at room temperature or else the melted coconut oil will solidify when combined with the other ingredients if they are cold. Trust me… been there, done that.
Combine liquid ingredients in a bowl:
1/3 cup coconut oil, melted (use a little less than 1/3 cup because this ingredient add moisture to these already moist muffins… and… coconut oil can be melted in a little saucepan on the stove, in a little bowl over a base bowl containing hot water or for a few seconds in the microwave.)
1/3 cup maple syrup, at room temperature
1 egg, at room temperature
Mix dry ingredients, liquid ingredients, 1/2 cup raisins and grated veggies. Combine well.
The batter will seem dry. That’s ok! These muffins are unbelievably moist despite the dry batter.
Spoon the batter into each muffin cup to the top of the muffin cup. This recipe will fill 24 mini-muffin cups perfectly.
Bake for about 15 minutes, until the muffins are golden brown. You can do the toothpick test to ensure they are cooked through.
Let muffins cool completely (about 30 minutes) and then take them out of the baking pan.
Store in an airtight container. They won’t last long. 😉