Cardamom Carrot Zucchini Muffins
- Preparing Time: 30 minutes
- Total Time: 1 hour
- Served Person: 12
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons baking powder
- 5 tablespoons water
- 1 cup grated carrots
- 1/2 cup gluten-free oat flour
- 2 tablespoons flax meal
- 1 cup grated zucchini
- nonstick spray or coconut oil
- 1 1/2 cups almond meal or flour
- 1 cup gluten-free old-fashioned oats
- 2 teaspoons ground cardamom (or cinnamon if you prefer)
- 6 tablespoons melted coconut oil
- 1/2 cup maple syrup (i used dark/grade b)
- Carbohydrate 2.1228627765721 g
- Cholesterol 41.0791666658382 mg
- Fat 15.8463322217281 g
- Fiber 0.651944434944187 g
- Protein 0.883262499179175 g
- Saturated Fat 9.81290347208163 g
- Serving Size 1 1 muffin (57g)
- Sodium 128.582680533587 mg
- Sugar 1.47091834162791 g
- Trans Fat 1.111442638863 g
- Calories 150 calories
Preheat oven to 350 degrees F.Grease a standard muffin pan with nonstick spray or coconut oil.In a small prep bowl, make flax eggs by combining flax meal and water. Let sit for 5 minutes while you prep the other ingredients.In a large bowl, stir together almond flour, oat flour, old-fashioned oats, cardamom, baking soda, baking powder, and salt.In another bowl, stir together the grated zucchini, grated carrots, coconut oil, maple syrup, and flax eggs. Add dry ingredients to the wet and stir until just combined.Scoop batter into muffin cups, filling ¾ of the way. Top with chocolate chips, walnuts, pecans, pumpkin seeds, or almond slivers if desired.Bake for about 25 minutes, or until a toothpick inserted into the middle of the muffin comes out clean. (I often make 12 regular muffins and a few mini muffins; mini muffins will take about 15 minutes, but all ovens vary).Let cool slightly and then remove from muffin tin with the help of a fork.
