These delicious gluten free muffins are healthy and easy to make. I've tried a few different variations, but my favourite is carrot and zucchini.
Recipe makes 12 muffins.
Almond meal 1 & 1/2 cups
Brown rice flour 1/2 cup
Baking powder 2 & 1/2 teaspoons
Cinnamon 1/2 teaspoon
Eggs x 2
Coconut oil 1/2 cup
Agave 1/2 cup
Carrots x 2 medium
Zucchini x 2 medium
Preheat oven to 170 degrees celcius. Put muffin cups in a muffin tray that holds 12. If your coconut oil has solidified, put in a hot water bath until melted. In a large bowl place almond meal, brown rice flour, baking powder, cinnamon and salt. Mix together with a spoon. Add the eggs, coconut oil and agave, mix together. Finely grate carrot and zucchinis. Squeeze most of the juice out so the mixture doesn't end up too wet. I like to squeeze the carrot juice into a glass and drink straight away, YUM! Mix in the grated carrot and zucchini. Spoon mixture into prepared muffin cups. Bake in the oven for 25 - 35 minutes.
You can substitute the carrot and zucchini for other flavours, for example, apple, date and walnut, blueberries, banana and pecan, get creative and design your own flavour.
I've also tried using pecan meal instead of almond, it's really tasty. Also instead of agave I have used rice malt syrup. I used to use honey but according to Ayurveda, when honey is heated above 60 degrees celcius it creates Ama in the body.