Zucchini Carrot Muffins

I wasnt sure about these muffins at first. I had seen a recipe for grain-free zucchini muffins in the digestive recipes book my nutritionist had given me when I first got my plan, but I wasnt sure about it. Baking without grains just seemed wrong to me, after all of my cooking training had taught me, gluten-free was a stretch but grain-free? I couldnt even imagine the thought.

But I wanted something portable. An easy breakfast, afternoon snack or lunch paired with a salad. Something a little more than just trail mix to quell my hunger. Something that felt familiar, as familiarity is probably the hardest thing I have struggled with this last week. Nothing I eat seems normal being grain-free. I cant even rely on my quick staple of brown rice and broccoli with tahini sauce as an easy meal. No making muffins at the beginning of the week. No brown rice wraps with hummus and veggies. In all honesty, Ive been feeling a little lost.

But then I made these muffins. Based lightly on the recipe in the book I received from my nutritionist, but tweaked to my own desires and specifications. At first I thought these muffins were imperfect. They are, by the looks of them. But after eating an entire dozen in five days, I can assure you theyre pretty darn amazing. Dense, but still moist, buttery and soft, slightly sweet and honestly perfect morning, noon or night.

Zucchini Carrot Muffins {Gluten-free, Grain-free}

1 1/2 cups almond flour
1/2 cup coconut flour
1/2 tsp cinnamon
pinch nutmeg
pinch ginger
1 tsp baking powder
pinch salt
1 medium zucchini, shredded
1 large carrot, grated
1/4 cup coconut oil
1/2 cup honey
1/2 cup applesauce
3 eggs
1/4 cup walnuts, chopped

1. Mix almond flour, coconut flour, spices, baking powder and salt in a large bowl. Set aside.

2. Melt honey and coconut oil on low heat. Let cool. Whisk eggs with applesauce, add in honey and coconut oil when cooled.

3. Mix wet into dry and stir well to combine. Stir in zucchini, carrot and walnuts. Stir to mix.

4. Spoon into well-greased muffin tins (they tend to stick!) or liners. Bake at 325 for 30-40 minutes until firm. Let cool for 10 minutes in pan and transfer to baking rack to finish cooling.

Enjoy with a drizzle of honey, spoonful of almond butter or pat of butter.

Makes 12-14.