These are my go-to muffins. You can make a million variations of them, which I’ll post in time. We almost always have them in our kitchen, and they go fast! Carter will eat 4 in a sitting. They’re super moist, low in sugar etc… perfect healthy snack or breakfast. I always try to use organic ingredients wherever possible too.
I love to make these in mini muffin pans because babies and toddlers love small sized food. This is an excellent way to sneak veggies and protein into picky little eaters!
A note on flours: My favorite gluten free flour mix is 1/2 white rice and 1/2 almond flour. I like to go gluten free, but you can make this with regular whole-wheat pastry flour instead if you like. Spelt flour is also AMAZING for muffins but not totally gf. I have also made these with Bob’s Baking Mix, or a mix of Rye and Almond, or Chickpea and Rice. You could really use whatever you have in the flour jar. Fun!
Note: all photos by Hannah Siegrist
3 Free Range Eggs
1 cup Raw Unrefined Sugar or coconut crystals
1/2 cup grass-fed Butter, Melted
1/2 cup Coconut Oil, Melted
1 tsp Vanilla Extract
1/4 tsp Xanthum Gum
1 tsp Baking Soda
1/4 tsp Baking Powder
1 tsp Sea Salt
3 tsp Cinnamon
1/2 tsp Nutmeg
2 cups Zucchini, Grated
1 cup Carrots, Grated
Pumpkin Seeds for Sprinkling
Preheat oven to 165 C (350 F).
Using an electric beater, mix together the eggs and sugar, until they are pale yellow (About 2 minutes). This makes the muffins nice and fluffy.
Add in the oils and vanilla and beat for another minute.
Sift flours, baking soda, xanthum gum, baking powder, salt and spices on top and give it another little beat just to mix it all. Do not over mix.
Finally, fold in the grated vegetables until just incorporated.
Spoon into greased or lined muffin pans, filling 3/4 full, sprinkle with pumpkin seeds, and bake for 20-25 minutes or until a toothpick inserted comes out clean.
Hide these from all teenagers if you want to keep them until the next day.