Carrot Zucchini Muffins

dairy free - gluten free - soy free - nut free - kid friendly

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I'm currently on Day 25 of a Proverbs 31 study that is life changing. 

It's amazing what God will do when you ASK him to move in and help change your heart, your mind and how you live your day to day life.

I've been feeling "less-than" in so many areas since becoming a mama, and I've really needed to call on him and let him take over. I've wanted to improve how I take care of my home, how I love my husband, how I mother our son, how I pour into my relationships and serve others and how I go about my work. 

The Proverbs 31 woman always intimidated me, but by doing my current study (with the book Becoming The Woman God Wants Me To Be) I see now I don't need to be perfect. I just need to be OPEN to allowing God to motivate me. Strengthen me. And empower me to improve in all areas of my life. 

Just twenty-five days in, I'm feeling the challenges. The changes in my heart. Some things have not come easy, but I do feel a higher sense of peace. Of joy. To get up each day. To care for my home and our little family. And that is what is so life changing. When you align your hopes and actions and daily tasks with God, even the tiniest mundane things can feel joyous and purposeful. 

One of my goals was to get BACK into the kitchen like I use to and create healthy recipes for my boys. These Carrot Zucchini Muffins were a hit this morning and we have leftovers to munch on through the week! 

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Carrot Zucchini Muffins

​Ingredients

• 2 cups gluten free all-purpose flour 
• 1/2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground cinnamon
• 1/2 cup coconut sugar
• 1/4 cup + 2 Tbsp avocado oil
• 1/4 cup + 2 Tbsp unsweetened applesauce
• 2  organic eggs
• 1 1/2 tsp vanilla extract
• 1 cup peeled, finely shredded carrots
• 1 cup unpeeled, finely shredded zucchini

Directions
Preheat oven to 350 degrees and line your muffin pan with 12 paper muffin cups. 

In a medium bowl whisk together GF flour, cream of tartar, coconut sugar, baking soda, salt and cinnamon. Set aside.

Add in avocado oil, applesauce, eggs and vanilla and whisk until well combined. 

Stir in shredded carrots and zucchini. Mix until all ingredients are well combined. 

Divide batter among prepared muffin cups filling each cup nearly full. 

Bake for 20-25 minutes until toothpick comes out clean. 

Cool on a wire rack. Store muffins in an airtight container for up to one week. 

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