Carrot, Zucchini, Kale and Chocolate Muffins
Nutritional Info
- Servings Per Recipe: 24
- 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
View full nutritional breakdown of Carrot, Zucchini, Kale and Chocolate Muffins calories by ingredient
Introduction
This recipe was designed to give my daughter, who is gluten-free, a vegetarian and a picky eater something healthy to eat when she won't fix herself something. This recipe was designed to give my daughter, who is gluten-free, a vegetarian and a picky eater something healthy to eat when she won't fix herself something.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
Directions
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