Zucchini or Carrot Muffins

Zucchini or Carrot Cupcakes- Easy and Flexible!
I don’t know about you, but I am swimming in zucchini squash. Every year I say to myself, “self, don’t over do the seeds” and then I do.  I have a hard time saying no to little pup plants, therefore I suck at thinning.
With that being said, I’ve been desperate to find recipes so that I can start using up this squash in a creative way.  So, as luck would have it,  I ran across this recipe over at Paleo Parents who got it from http://www.NummyForMyTummy.com.  So my guest recipe today is being passed around, but not in a bad way.  I made it my own by adding extra goodies, but it even occurred to me that you could add dried fruit to this recipe as well.  Adding raisins or dried cranberries will definitely impact the sugar content, so just be mindful about that.  Otherwise, I say the sky is the limit!
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My muffins came out pretty moist but only because I “eyeballed” the zucchini amount, and I’m sure I over did it.  On the flipside, considering the large amount of squash I grated, I decided to add  Now Pure Egg Protein Powder, grass fed collagen and psyllium husk. This, I’m sure, helped with grabbing some of the extra moisture out of the muffins. Overall, they are quite delicious and as you can see, quite nutritious too.  These would make a perfect snack for your kids, and a great lunch bag accessory…or two!
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For the record, I didn’t make the frosting. Personally it’s just too much sugar, but I’ve included it here for your review.  I think butter or a slab of cream cheese works just fine, and to each his own!
Please note that I added a Step 11, so before dragging out all of your bowls, read my helpful hint. It work perfect for me.
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Ingredients

Dry Ingredients:
Wet Ingredients:
Sweet Frosting:

Instructions

  1. Preheat oven to 350°F and line 12 muffin tins
  2. In large bowl, combine all dry ingredients, being sure to remove any lumps
  3. In a medium bowl, combine all wet ingredients and blend until smooth
  4. Gradually stir the wet ingredients into the dry
  5. Let mixture sit for 5 minutes allowing the coconut flour to absorb the moisture
  6. Spoon the mixture into the lined muffin tins filling almost to the top
  7. Set on middle rack and bake for 20 minutes or until a toothpick inserted into the center comes out clean
  8. Cool on rack and prepare frosting
  9. To prepare frosting, combine all ingredients into chilled bowl and use a hand mixer to blend until light and fluffy
  10. Pipe or spread onto cooled cupcakes and top with walnuts, cinnamon or shredded carrots or nothing – up to you!
  11. *I skipped the 2 part processing to save on clean-up and mixed everything in my Vita Mix, I think you would be okay to do that too.*
I hope you can have some fun with this recipe and make it your own!
Chow!
Rhonda

 

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