Although my son was a good vegetable eater in his first couple of years, I’ve found that during the 2.5 – 4 year old stage he has been resisting them. It breaks my heart, but I’ve been determined to find ways to get more veggies into his diet, even if it means in a non-traditional way.
My son is allergic to milk, so I wanted to find a dairy free recipe, plus, he gets exposed to so much wheat through his school, I wanted an almond or coconut flour recipe. I’ve found that the coconut version of this tends to have a weird consistency, and the almond flour version has much more of a muffin like texture.
I tried at least 6 different versions of this, and this by far, is perfection! Kids and adults will enjoy, alike…I promise!
- 1 1/2 cups blanched almond flour (not almond meal)
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking soda
- 1 1/2 teaspoon cinnamon
- 2 large eggs
- 2 Tablespoons melted coconut oil
- 1/4 cup raw honey
- 1 teaspoon vanilla extract
- 3/4 cup grated zucchini (unpeeled)
- 1/2 cup grated carrots (peeled)
Preheat the oven to 350 degrees Fahrenheit and insert parchment paper liners into the holes of a muffin pan.
- In a mixing bowl, combine dry ingredients together: almond flour, cocoa powder, sea salt, baking soda, and cinnamon.
- In a separate mixing bowl combine wet ingredients together: eggs, raw honey, organic coconut oil and vanilla extract.
- Add wet ingredients to the dry ingredients and stir until combined.
- Add grated zucchini and grated carrots to the mixture and mix until all ingredients are blended well.
- Using a big spoon, add mixture to each muffin liner, with each liner about 1/2 to 3/4 full.
- Bake muffins for approximately 30 minutes. Insert a toothpick to see the muffins are cooked enough (No batter should stick to the toothpick when you take it out).
- Let cool for about 15 minutes and eat (or store in sealed container in the refrigerator).
Makes 12 muffins