This grain-free, sugar-free treat is perfect with a cup of Rasa or with a LITTLE FROSTING* or nut butter on top.
Or, all by itself – warm or cool (it’s super nice when warmed in the oven too!).
Enjoy! Xo
Ingredients:
- 2 medium-sized organic zucchini, grated
- 1/2 c of organic raisins (add more if you like it more raisin-y :))
- 1 3/4 c of Bob’s Red Mill Paleo flour mix
- 1 t baking soda
- 1 t baking powder
- 1 t sea salt
- 2 t organic ground cinnamon
- 1 T arrowroot flour
- 2 organic eggs
- 1/2 c organic coconut palm sugar
- 1 t organic vanilla extract
- 1/2 grass-fed butter, coconut butter or vegan butter, melted
- 1/4 c unsweetened vanilla hemp milk or use an unsweetened creamer
Step one: Preheat oven to 350. Lightly coat a muffin pan with coconut oil for each muffin.
Step two: Mix flour, baking soda, baking powder, sea salt, cinnamon, arrowroot flour in a small bowl.
Step three: In a separate, medium-sized bowl, whisk together first – eggs & coconut sugar. Mix well. Then whisk in vanilla extract, butter and hemp milk.
Step four: Pour the flour mixture into wet mixture and combine well.
Step five: Stir in grated zucchini until well mixed in.
Step six: Stir in raisins.
Step seven: Using an ice cream scoop, scoop up mixture to fill each tin slot. Bake for 25 minutes or until baked all the way through.
Bless these delish muffins and devour! Side note: these make a great gift for friends/family/neighbors.
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*This frosting has some sugar, so just a small amount as a special weekend or vaca treat – when you won’t have clients to serve is perfect for this.
