Carrot, Zucchini, Kale and Chocolate Muffins
- Number of Servings: 24
Ingredients
• 1 cup shredded carrot• 1 cup shredded zucchini• 1 cup finely shredded kale• 1 cup chopped peeled apple• ½ cup almond meal• ¼ cup oat flour• 1 cups GF flour• ¼ cup amaranth flour• ¼ cup quinoa flour• ¼ cup gram (chick pea) flour• ¼ cup unsweetened cocoa powder• ¼ cup sugar• 1 tablespoon ground cinnamon• 2 teaspoons baking soda• 1 teaspoon baking powder• ½ teaspoon salt• ¼ cup honey• 4 eggs• ¼ cup canola oil• ½ cup milk• 1 teaspoon vanilla
Grate vegetables and apple. Gently toss together and set aside.
In a large bowl, combine all dry ingredients. Combine wet ingredients and blend into dry ingredients.
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool
Serving Size: 24 muffins
In a large bowl, combine all dry ingredients. Combine wet ingredients and blend into dry ingredients.
Fold in carrot mixture. Fill greased or paper-lined muffin cups two-thirds full.
Bake at 375° for 20-22 minutes or until muffins test done. Cool
Serving Size: 24 muffins
Nutritional Info Amount Per Serving
- Calories: 129.7
- Total Fat: 5.1 g
- Cholesterol: 41.2 mg
- Sodium: 274.5 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.3 g
- Protein: 3.4 g
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