It’s time to start thinking about fall recipes and I can’t think of anything more perfect than a good tasting muffin. I love enjoying my mid morning cup of tea with a big fat muffin. I ALSO am famous in my house for always trying to add vegetables into everything. I started this years ago when my kids were young, now they are off in college but I still love adding in my veggies. Why not right? These muffins taste just as good in my opinion as a blueberry muffin AND you get the added benefit of the nutrients from the carrots and zucchini. You could add raisons or another dried fruit into this recipe but honestly I do not think you will need it.

Ingredients
3/4 cup almond flour
1/4 cup garbanzo bean flour
1/4 cup brown rice flour
1/4 teaspoon fine sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon or nutmeg
1/3 cup grapeseed oil
1/3 cup maple syrup
1 egg
3/4 cup grated carrots
3/4 cup grated zucchini
1/4 cup diced walnuts ( optional)

Instructions
Preheat the oven to 350 degrees F. Line your muffin tin pan with parchment paper cups

In a small bowl mix together the flours, salt, baking powder, baking soda, and cinnamon/nutmeg. In a separate small bowl, mix together the oil, syrup, and egg. Add the dry ingredients and mix until just combined. Mix in the grated carrot, grated zucchini, and walnuts if you are using them.

Fill the prepared muffin cups 3/4 full with the batter and bake about 20 minutes, you do not want to under cook these muffins. Let the muffins cool completly before you dig in.

I hope you like these muffins. Hey they are the first muffins I have made in a long time that does not have chocolate in it 🙂 #poormike

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