These muffins are just plain adorable and delicious. I rarely make mini muffins because they are usually so dry and spongey. Not these! The combination of nut flour (almond) with grated veggies and coconut oil keeps these moist!
The original recipe is found in Giada de Laurentiis' "Feel Good Food" cookbook. I changed the oil and reduced the sugar, and added a little Tera's Whey Protein Powder to boost the protein content. I use Tera's Whey because it contains all real food ingredients and comes from grassfed cows not treated with growth hormones, AND it dissolves well in baked goods. Don't worry if you've baked unsuccessfully with protein powder in the past; these don't taste like a mouthful of gritty whey protein powder.
No Eggs? No Problem.
Sometimes I start baking without checking to be sure I have all the ingredients. (When will I learn!?) Today, I opened the fridge and was ((gasp)) out of eggs! I didn't scrap the recipe or race to the grocery store. I made a "Flax Egg" out of 1 tablespoon of ground flaxseed + 3 tablespoons of water. It's an egg substitute commonly used in Vegan baked goods and it works here as well - even if you're not Vegan. For those with egg allergies, this is a great trick to know, too!
Adapted from Giada's Feel Good Food
Yield: 18-24 mini muffins (depends slightly on the side of your muffin tins)
1/2 c. almond flour
2 Tbs. brown rice flour
2 scoops Tera's Whey Bourbon Vanilla Protein Powder
1/2 tsp. baking powder
1/4 tsp. baking soda
1 tsp. ground cinnamon
1 flax egg (1 Tbs. ground flax seed + 3 Tbs. water) OR 1 large egg
1/4 c. melted coconut oil
2 Tbs. maple syrup
1/3 c. grated carrot
1/3 c. grated zucchini (squeeze out excess water)
2 Tbs. golden raisins
1. Preheat oven to 350 degrees. Line mini muffin pan with paper liners.
2. In a medium bowl, combine almond flour, brown rice flour, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, stir together the melted coconut oil, maple syrup, and egg/egg substitute. Add the flour mixture and stir just until combined. Fold in shredded carrots, zucchini, and raisins. (It makes a thick batter!)
4. Using a small spoon, scoop the batter into the muffin liners about 3/4 of the way full. Bake until lightly golden, about 12-15 minutes. Let cool for 5 minutes in the pan and then transfer to a wire rack to cool. Store in a sealed container in the refrigerator.
PER MINI MUFFIN*: 64 calories, 5 g fat, 4 g carbs, 1 g fiber, 2 g protein
*I get 20 mini muffins using the tins I have. Nutrition stats per 1/20th of the batter.