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      Breakfast Muffins

      • April 9, 2014
      500 500 Curry Girls Kitchen

      muff

      These low-sugar veggie muffins are prefect for breakfast or an on the go snack. They are sweet and savory with carrots, zucchini, dates, and currants (you can even add some nuts)! Deliciously a must try!!

      Wet Ingredients

      3 eggs

      1 cup shredded carrots

      1 cup shredded zucchini

      1 cup chopped dates (8oz bag of pitted dates)

      1 cup applesauce

      ¼ cup molasses

      ½ cup coconut sugar (optional)

      ½ cup coconut oil (heated to liquid)

      2 Tbsp vanilla

      Dry Ingredients

      1½ cups Pamela’s Gluten-Free All-Purpose Baking Flour

      1 cup Pamela’s Gluten-Free Artisan Flour

      ½ cup coconut flour

      2 tsp baking soda

      ½ tsp baking powder

      ½ tsp Celtic sea salt

      ½ tsp freshly ground nutmeg

      1 Tbsp cinnamon

      Additional Ingredients

      1 cup dried currants or raisins

      1 cup chopped pecans or walnuts

      Method

      Preheat oven to 350º. Blend the wet ingredients together. Combine all dry ingredients. Add the mixtures together and blend well. You want the batter to be a wet sticky consistency; if it is too dry add a little oil, or too runny add a little flour. You can use a mixer, hand beater or wooden spoon. Once dry and wet ingredients are blended together, mix additional ingredients by folding into batter—AVOID OVER-MIXING. Spoon into greased muffins pans and bake in oven for 20 to 30 minutes, until the top of the muffin is firm to touch or knife/skewer inserted into the center of a muffin comes out clean. Eat at once or save for later! These muffins actually tasted more moist the next day.

      Truly the perfect travel food!! XOXO