Carrot Zucchini Muffins

Naturally Gluten-Free Carrot Zucchini Muffins

I’m a sucker for a good muffin. They’re so easy to batch bake, freeze, and have on hand for quick fuel that the whole family will love.

This recipe is a favourite in our house.

Give it a try and let me know what you think!

Ingredients:

• 2 cups sprouted oat flour

• 1/2 cup hemp seeds

• 1/2 cup sunflower seed butter

•  2 mashed bananas

• 1/2 coconut cream

• 1 chia egg (can sub for 3 quail eggs or 1 large chicken egg)

•  3 zucchinis

• 2 carrots (I used organic cut and peeled ones instead)

•  1/2 cup avocado oil

• 1/2 cup maple syrup

• 1 cup coconut sugar

• 1/2 tsp of baking soda

• pinch of salt

• 1 tsp each of cinnamon and ginger

• 1 tbsp unsulphured blackstrap molasses

• alllllll the chocolate chips 😂

Directions:

1. Make oat flour, and combine in a bowl with hemp seeds, salt, baking powder and spices.

2. Mash together the bananas, sunbutter, coconut cream, chia egg and maple syrup.

3. Shred the zucchini and carrots (can use grater if you don't have food processor) and add them to the mix. Stir well and add in oil, molasses and coconut sugar and remaining ingredients. Chocolate chips are the final, of course.

4. Bake at 350°F for 20 minutes and if they are still mushy, let them sit in the oven for another 5-10.