I’m calling these lil’ fellas the Beyond Zucchini Mini Muffins. If you know me, then you know I like to mix things up! Why use just 1 veggie when you can use 3. Especially when there is SO much fresh organic produce available this season. They also happen to look totally rugged and rustic – just the way I like it. I whipped these muffins together one morning after needing something healthy to snack on while on the run. I took a bunch with me knowing I’d likely be sharing…AND they were gone before I could sneak a second!
- 2 flax eggs (2tbsp water + 6tbsp ground flax seeds; soak for 15mins)
- 2 cups gluten free all purpose flour
- 2/3 cup organic cocoa powder
- 1&1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1-1&1/3 cup almond milk, unsweetened
- 3 tbsp raw honey or maple syrup
- 1/2 cup coconut palm sugar
- 1 tsp pure vanilla extract
- 1/2 cup zucchini, grated
- 1/2 cup carrots, grated
- 1/2 cup beets, grated
- 1/2 cup raw pepitas
- 1/3 cup dairy free chocolate chips
Preheat the oven to 350*F. Prepare a mini muffin tray with coconut oil.
In a large bowl, combine the flour, cocoa powder, baking powder & soda, sea salt, pepitas, and chocolate chips. Stir until combined and set aside.
In a separate bowl, combine the flax eggs, almond milk, honey, palm sugar, vanilla, and grated veggies. Fold until combined. Add the wet ingredients to the dry ingredients and fold until just combined - don't over fold or mix; just don't want any flour lumps.
Pour the muffin batter into the prepared muffin tray and bake for 20-25mins - do a toothpick test if unsure. Remove from the oven and allow to completely cool. Once cool, run a small knife around the edges of the muffins for ease of removal. Store in an airtight container in the fridge.
~Gluten Free flour has a combining agent added & can create a 'thicker' dough so you may have to add a little extra almond milk to soften.