Equipment
- 1 large muffin tin
- 1 Mixing Bowl
Ingredients
- ⅓ cup coconut butter, softened
- ¼ cup natural creamy cashew butter
- ½ cup unsweetened apple sauce
- ½ cup coconut sugar
- ¾ cup maple syrup
- 2 tsp vanilla extract
- ¼ cup ground flaxseed
- ¼ cup water
- 1 tbsp apple cider vinegar
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 cups gluten free 1:1 flour
- 1 cup almond flour
- 1½ tbsp chai spice
- 1 tsp baking soda
- ¾ tsp salt
- 1 cup walnuts, chopped
- ½ cup golden raisins
Method
- Preheat oven to 350 degrees and lightly spray a muffin tin with avocado, coconut or olive oil.
- Add all wet ingredients to a mixing bowl and use a hand mixer to combine for 30-60 seconds on high speed. Fold in the zucchini and carrot shreds.
- Add all dry ingredients to the bowl and mix on low speed until just combined. Gently fold in the walnuts and raisins.
- Transfer the batter to the muffin tin filling each cup nearly level to the top. Sprinkle with additional walnuts if desired.
- Bake for 22-24 minutes until an inserted toothpick comes out clean. Enjoy warm!
Nutrition
Serving 1muffinCalories 295kcalCarbohydrates 39gProtein 6gFat 15gSaturated Fat 2gPolyunsaturated Fat 5gMonounsaturated Fat 2gSodium 212mgPotassium 223mgFiber 5gSugar 19gVitamin A 1390IUVitamin C 3mgCalcium 73mgIron 2mg
*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.
