I’ve been experimenting with more dairy-free recipes lately. First I started out with sauces and now I’m moving on to baking. This recipe was BRILLIANT so I had to share.
And it came at the perfect time too. I had just finished juicing some carrots in my kitchen so I used the leftover finely grated carrots to the recipe and it gave the muffins even more personality and character.
Ingredients for 12 muffins:
- Mix dry
- 1 1/2 cups all-purpose wheat flour (I used wheat pastry flour)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon cinnamon (or more to taste)
- Mix wet
- 2 eggs
- 1/3 cup walnut oil (or extra virgin olive oil)
- 1/3 cup canned coconut milk (let the coconut milk sit for about 15 minutes and skim/use the cream at the top)
- 2/3 cup coconut sugar
- 1 teaspoon vanilla extract
- 1 teaspoon grated orange zest (or lemon zest)*
- 1 medium zucchini (1.5 cups grated)
- Extras to make it your own
- 1/2 cup grated carrots (I used leftovers from juicing)
- 1/3 cup dried tart cherries
- 1/2 cup chopped walnuts
- Set oven to 350F.
- Grate a medium-sized zucchini into a bowl and set aside.
- In a large bowl, beat together the wet ingredients (except the zucchini) and set aside.
- In another bowl, mix together all of the dry ingredients, then slowly add the dry ingredients to the large bowl with the wet ingredients. Stir with a spatula.
- To the batter, add zucchini and any “Extras” to truly make the muffins your own. I recommend at least adding walnuts for some crunch!
- Spray muffin molds with cooking spray and then add evenly divide the batter among the molds.
- Bake for 25 minutes at 350F or until you pierce the muffins with a toothpick and it comes out clean.
- Enjoy warm or cold for snacks throughout the week or as part of your weekly meal prep.
Approximate macros for 1 of 12 muffins:
250 calories, 5g protein, 28g carbs, 14g fat, 3g fiber, 14g sugar