Carrot, Zucchini, Banana Nut & Carob Muffins (Gluten Free)

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gcaption></figure><ul><li>Add & Blend: 1/2 teaspoon salt, 1 & 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1 Teaspoon Cinnamon & 1/4–1/2 Allspice and/or Pumpkin Spice.</li></ul><figure id="b478"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*bd7ozMRDWkMsGWhaJvHotQ.png"><figcaption></figcaption></figure><ul><li>In a separate bowl or added next to mix: 1/2–1 Teaspoon ground Flax, 3 cups & 2 Tablespoons of GF Flour (I again blended various flours. Just be sure to check and see if it already has Xanthan or Guar Gum (binding agents) -if not, you will want to add your own: about 1/2 Teaspoon).</li></ul><figure id="01b0"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*x2oe9R7QMaVNbrT5sT3koQ.png"><figcaption></figcaption></figure><ul><li>OPTIONALS: 1/2 Teaspoon Lemon Zest/Peel, 1–2 cups chopped nuts -I used Walnut & Pecan with or without 1 cup Carob/Chocolate Chips -I did Carob and OMGoodness, YuMmY! OR: 1–2 cups Berries: Strawberry, Blueberry, Raspberries, etc. -individually or any combination.</li><li>ADDITIONAL OPTIONS: I also added <a href="https://lairdsuperfood.com/products/performance-mushrooms">Laird’s Performance Mushroom Blend</a>, and next time want to try a protein powder too (update, I did and it was gooooood). Could top with a glaze if you wanted… oh the options are endless!</li></ul><h2 id="29bf">Lastly, onc

Options

e everything is mixed I add the shredded Carrot and Zucchini last and Blend, but if you prefer you can stir it in.</h2>Muffins baked for 20min and were Gloriously Perfect 🤤 As my husband’s team of IT employees told him, the muffins were “off the chain!”<figure id="2006"><img src="https://cdn-images-1.readmedium.com/v2/resize:fit:800/1*duWVm8agSyqlQ09fxsPopQ.png"><figcaption></figcaption></figure>The Bread was cooked for 55 minutes and was Beautiful looking and Golden Brown; however, it was still rather gooey in the center -sooooo I am going to try tenting (which is baking with tin foil overtop so as not to burn the top and allow for the batter to fully cook), oooooh try a lower temperature for longer. Will have to keep you posted, but I wanted to get this written up and posted.Cheers & Enjoy!Your Idealistic HolisticNerdFor more stories by me, if you enjoyed, please follow and help spread the love. I would love to gain 100+ followers and fulfill a lifelong dream of being a successful writer. I hope to inspire and help people however I can. Your shares, claps, and followings are all helpful and appreciated! By no means do you have to sign-up for a membership on Medium, although I love mine. You can still follow, clap, and read up to 3 stories a month for free! Thank you and Blessings 🙏🏼</article></body>

Combine & Blend/Mix:

2 Bananas, 4 large eggs, 1 cup oil (I like coconut for this and the pans), 3 Teaspoons Vanilla Extract, 3/4–1 cup Brown sugar (to taste/sweetness), 3/4–1cup Granulated sugar (I used a blend of cane, coconut/palm, and maple -would like to try others eventually), 1/4 local Honey (raw -will be cooked anyway but the stuff from the store is usually not great or typically straight honey but rather corn syrup) or Molasses.

Add & Blend: 1/2 teaspoon salt, 1 & 1/2 Teaspoon Baking Soda, 1/2 Teaspoon Baking Powder, 1 Teaspoon Cinnamon & 1/4–1/2 Allspice and/or Pumpkin Spice.

In a separate bowl or added next to mix: 1/2–1 Teaspoon ground Flax, 3 cups & 2 Tablespoons of GF Flour (I again blended various flours. ***Just be sure to check and see if it already has Xanthan or Guar Gum (binding agents) -if not, you will want to add your own: about 1/2 Teaspoon***).

OPTIONALS: 1/2 Teaspoon Lemon Zest/Peel, 1–2 cups chopped nuts -I used Walnut & Pecan with or without 1 cup Carob/Chocolate Chips -I did Carob and OMGoodness, YuMmY! OR: 1–2 cups Berries: Strawberry, Blueberry, Raspberries, etc. -individually or any combination.

ADDITIONAL OPTIONS: I also added Laird’s Performance Mushroom Blend, and next time want to try a protein powder too (update, I did and it was gooooood). Could top with a glaze if you wanted… oh the options are endless!

Lastly, once everything is mixed I add the shredded Carrot and Zucchini last and Blend, but if you prefer you can stir it in.

Muffins baked for 20min and were Gloriously Perfect 🤤 As my husband’s team of IT employees told him, the muffins were “off the chain!”

The Bread was cooked for 55 minutes and was Beautiful looking and Golden Brown; however, it was still rather gooey in the center -sooooo I am going to try tenting (which is baking with tin foil overtop so as not to burn the top and allow for the batter to fully cook), oooooh try a lower temperature for longer. Will have to keep you posted, but I wanted to get this written up and posted.

Cheers & Enjoy!

Your Idealistic HolisticNerd

For more stories by me, if you enjoyed, please follow and help spread the love. I would love to gain 100+ followers and fulfill a lifelong dream of being a successful writer. I hope to inspire and help people however I can. Your shares, claps, and followings are all helpful and appreciated! By no means do you have to sign-up for a membership on Medium, although I love mine. You can still follow, clap, and read up to 3 stories a month for free! Thank you and Blessings 🙏🏼

Carrot, Zucchini, Banana Nut & Carob Muffins (Gluten Free)

Moist muffins with a great texture and a tasty way to add in some veggies. To start, I used Mama Knows Gluten Free Banana Bread recipe and combined it with her GF Zucchini Bread recipe as a guide… check out her website, it is pretty awesome!

Preheat Oven to 350F and oil bread pan(s) and/or muffin tin(s) — I usually start the preheat about 1/2 of the way through the recipe to conserve energy and then oil the pans.

Combine & Blend/Mix:

Lastly, once everything is mixed I add the shredded Carrot and Zucchini last and Blend, but if you prefer you can stir it in.