There’s healthy, and then there’s a gluten free vegan eating tofurkey in a Prius. This falls somewhere in-between the two. I think eating one of these muffins could potentially increase your iq by like 20 points. Or be considered a detox- muffin detox! It’s a thing now, you’re welcome.
I came up with this recipe because I LOVE muffins but I hate that you have to feel kind of guilty after you eat them. I mean after all, what is a muffin if it’s not a cupcake minus frosting? It’s sugar, flour, oil or butter… It’s the same thing. I had heard of using honey instead of sugar in baked goods but it’s not straight across. You have to adjust your liquids and leavener accordingly. So here you go! I did the math for you. No need expending those extra iq points just yet 😉 I just searched “honey for sugar in baked goods” and came up with this handy article. The main thing is that liquids need to be reduced by about a quarter (since honey is 20% water) and leavener needs to be increased (honey is acidic- so is the Apple sauce we are using instead of oil- which can make rising a little more difficult) and you will want to cook at a lower temperature and check frequently as the honey will burn more quickly than sugar.
So here is the complete recipe! I made this on a whim so I didn’t have enough honey, and instead of apple sauce I used two of Charlotte’s Apple and veggie “go packs” 🤷♀️ its all the same, right? Also, I gotta say I LOVE seeing uniform air pockets in a gluten free baked good. It’s a rare sight.
Gluten free zucchini carrot and raisin muffins
- 2 cups gluten free flour
- 3/4 cup honey (I only had 1/2 cup honey so added 1/4 cup brown sugar)
- 2 1/4 tsp baking soda
- 2 tsp ground cinnamon
- 1/4 tsp salt
- 1 cup shredded carrots
- 1 1/2 cup shredded zucchini (squeeze the liquid out)
- 1/2 cup raisins
- 1/4 cup flax seed
- 3 eggs
- 3/4 cup Apple sauce
- 2 tsp vanilla
Mix flour, baking soda, cinnamon, and salt.
In a separate bowl, eggs, apple sauce, vanilla.
Add flour mixture to egg mixture.
Add carrots, zucchini, mix.
Add raisins and flax seed, mix.
Spoon 1/4 cupfuls into muffin tins. They will be full but these muffins won’t rise much so that’s okay.
Bake at 325 degrees for 20+ minutes. Mine took 28 minutes but I checked every few minutes after 20.