Ingredients:
1 cup buckwheat flower
2 cups chickpea flower (feel free to experiment with other gluten-free flours)
3/4 cup of unpasturized honey (maple syrup may also be used here!)
2 tsp baking soda
1/2 tsp sea salt
1 cup grated carrots
1 cup grated zucchini
1 cup dates (chopped)
1/2 cup raw almonds, pecans, or walnuts (chopped)
1/2 cup raw shredded coconut (optional)
1 apple (grated)
3 eggs
1/2 cup unsweetened cashew OR coconut milk
1/4 cup coconut oil
2 cups chickpea flower (feel free to experiment with other gluten-free flours)
3/4 cup of unpasturized honey (maple syrup may also be used here!)
2 tsp baking soda
1/2 tsp sea salt
1 cup grated carrots
1 cup grated zucchini
1 cup dates (chopped)
1/2 cup raw almonds, pecans, or walnuts (chopped)
1/2 cup raw shredded coconut (optional)
1 apple (grated)
3 eggs
1/2 cup unsweetened cashew OR coconut milk
1/4 cup coconut oil
- Preheat oven to 325 degrees and grease muffin cups with coconut oil.
- Mix the flour, honey, baking soda, cinnamon, and salt.
- Stir in oil, eggs, and milk.
- Stir in carrot, zucchini, almonds, dates, coconut, and apple.
- Spoon batter into greased or lined cups.
- Bake for 15-20 min or until springy to the touch.
- Let muffins cool in tins and turn them over onto a wire rack.
- Top with a little extra coconut oil or your favorite jam. Enjoy!