The king of all muffins
What better way to start off your weekend then with a lovely muffin recipe. While I am not strictly gluten free I have been reading into a lot of the benefits in eating palio/or grain free. I LOVE cooking with almond meal now and have so many exciting recipes buzzing around in my head. These muffins are almost like cake and absolutely delicious.
I made them again but only with zucchini, since I was out of carrots, and they definitely were not as sweet. The carrots, with their subtle sweetness, are crucial in making these as tasty as possible.
~ Carrot, Zucchini, Almond Meal Muffins ~
2 cups Almond flour (almond meal)
1/2 tsp salt
1/2 tsp baking soda
1/4 cup oil of choice
1/4 cup honey
1 1/2 tsp cinnamon
grated zucchini and carrot (at least 1 cup)
Preheat your oven to 350 degrees. I grated 2 small zucchini and 1 large carrot. You can do more or less it is up to you. Combine your eggs, honey, and oil in a small bowl and mix. Combine your dry ingredients in a larger bowl, mix. Add the wet to dry, stir till combined and a batter like consistency is achieved. Then stir in the grated carrot and zucchini. Spoon into a muffin tin (greased if necessary) I had left over batter which I baked alongside the muffins in a mini loaf pan.
You can bake in any size baking dish, just allow extra baking time for larger sizes. Cook for a good 25-30 minutes, or until golden brown.