A Healthy Pick-me-up: Zucchini & Carrot Muffins

This is a go-to recipe for when both Cy and I are craving a little bite.  These muffins are not too sweet, and packed with protein. It replaces white flour with chickpea flour and almond meal so that it helps cut back on the carbs and keep you fuller for longer. It makes for a perfect, pre-basketball snack for Cy.

Neither Cy nor I are vegan, but I enjoy going through some vegan cookbooks for inspiration when I bake.  Clean Start is a beautiful vegan cookbook that I often turn to for her simple no fuss dishes.  I love the fact that these muffins use no eggs, no dairy, no gluten, no oils, and no refined sugar.  Not that I have anything against any of these ingredients aside from the refined sugar, but I think that sometimes its nice to take a break from them to help out your digestive system a little.  (Not to mention it helps cut back on those usual muffin calories!)

Zucchini & Carrot Muffins
adapted from Clean Start
Ingredients:
approx 12 regular muffins

DRY
3/4cup...chickpea flour
1/2cup...corn flour
1/2cup...almond meal
1/4cup...potato starch *cornstarch will also work. I personally like the consistency of potato starch better
1tbsp.....baking powder
1tsp.......baking soda
1/4tsp....salt
1/4tsp....ground nutmeg
1/4tsp....cinnamon

WET
2/3cup....mashed banana (about 1 large ripe banana)
1/2cup....raw honey *or maple syrup, or other sugar alternative such as stevia/splenda
1tsp........lemon juice
1/2tsp.....vanilla extract
3/4cup....grated carrots
3/4cup....grated zucchini
1/2cup.....chopped walnuts *optional 

Directions:

1) Preheat oven to 350degrees F.  Prep your muffin tins with oil or muffin cups.

2) In a large bowl, whisk together all dry ingredients.

3) In another bowl, mix together all wet ingredients.  *If you want your muffins sweeter, you can add another 1/4cup of honey if you'd like.

4) Add the wet to the dry ingredients and mix until just combined. You can also mix in the walnuts here, or any other optional ingredients you'd like to add such as raisins or dried currants...ooh or maybe dried pineapple?...the possibilities are endless!

5) Scoop batter into muffin tins, distributing evenly.

6) Bake for approximately 20min or until toothpick test comes back clean.  Remove from oven and let cool before handling.

*The muffins also freeze well in an airtight container!