Muffins on a baking tray in a kitchen with healthy ingredients in the background.

Carrot, Zucchini and Date Muffins

ByAngela Woolcott Cottage Kitchen Recipes

Naturally Gluten-Free, Dairy-Free, and Refined Sugar-Free

Ingredients

  • 1 cup Buckwheat Flour and ⅔ cup Coconut Flour (Alternative: 1 ⅔ cups Self-Raising Flour)
  • 1 teaspoon bi-carb soda (Alternative: 2 teaspoons Baking Powder)
  • 1 tablespoon Apple Cider Vinegar or Lemon Juice
  • 1 teaspoon ground cinnamon
  • ½ cup Coconut Sugar (Alternative: Brown Sugar)
  • 1 cup grated carrot
  • 1 cup grated zucchini
  • 1 ½ cups pitted dried dates, chopped
  • 90mL Olive Oil, melted (Alternative: 90g Butter, melted)
  • ½ cup Coconut Milk (Alternative: Dairy Milk)
  • 2 eggs, lightly beaten

Directions

  1. Preheat oven to 180 degrees Celsius. Line a 12-hole muffin tray with cases.
  2. In a separate small bowl, combine the coconut milk and the apple cider vinegar (or lemon juice). Let it sit for a minute while you prepare the dry ingredients; it will curdle slightly.
  3. Sift the buckwheat flour, coconut flour, bi-carb soda, and cinnamon into a large bowl.
  4. Stir in the coconut sugar, carrot, zucchini, and dates.
  5. Make a well in the centre and add the olive oil, the eggs, and the coconut milk/acid mixture.
  6. Mix gently with a wooden spoon until just combined.
  7. Spoon the mixture evenly into the muffin cases.
  8. Bake for 20 minutes or until a skewer inserted into the centre comes out clean.