Yesterday Mike and I spent the day helping my mom move into a new home. It was funny because the day before I brought my mom and sister a green juice to give us some energy for the long day we had ahead of us and they both hated it. I think hated it is even being nice. My mom did way better than my sister did.
I am the healthy nut in our family. I decided to go a little easier on them yesterday and brought them some of my homemade muffins. They were a hit. I hope you like them as well.
Carrot Zucchini Gluten Free Muffins
1 1/2 cups almond flour
1/2 cup brown or white rice flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup honey (or pure maple syrup)
1/2 cup melted coconut oil
1/2 cup finely shredded carrots ( I use my grate function to do the carrots and zucchini)
1 1/2 cups finely shredded zucchini
8 oz cream cheese, softened
2 tablespoons honey
Preheat your oven to 350F. Line a muffin tin with parchment paper muffin liners. In your large mixing bowl
mix the almond flour, rice flour, baking powder, salt, and cinnamon. Next add in your wet ingredients.
Lastly mix in the shredded zucchini and shredded carrots.
Fill each muffin liner with better so it is about 3/4 full. I use an ice scream scoop to fill my liners.
Bake for 20 minutes or until the edges are golden and the muffin springs back if you lightly touch it.
While the muffins are baking whip up your frosting. In your food processor using the whipping attachment add the cream cheese and honey. Whip till your desired consistency. If you need more honey you can add some more but don’t go hog wild 🙂
Cool the muffins completely before attempting to frost them. Store the muffins in the fridge. AND make sure you hide the leftover frosting. I caught mike with a spoon in his hand digging in the bowl!!!!