Carrot Zucchini Molasses Muffins

These muffins are gluten-free and low sugar. They make a great snack or quick breakfast on the run.  For the gluten-free whole grain flour I use the following: sorghum (250g), brown rice (250g) and teff flours (200g) plus cornstarch (150g) and sweet rice flour (150g). For optimal nutritional value, cover the batter and let it sit for 4-8 hours before baking.




Carrot Zucchini Molasses Muffins
Makes about 18

2 cups whole-grain flour (use a gluten free flour mix for a g-f version)
3/4 cup rappadura or sucanat (unrefined sugar)
1/2 tsp salt
1 tsp cinnamon
1 tsp cardamom
1/2 tsp nutmeg
1/2 tsp ground cloves
3/4 tsp baking soda
1 tsp baking powder
3/4 cup melted coconut oil
2 Tblsp molasses
4 eggs
2 cups grated carrots
1 cup grated zucchini
2/3 cup raisins or currants

Mix the flour, salt, spices, baking soda and baking powder together in a large mixing bowl. Add oil, molasses and eggs. Mix well. Add the carrots, zucchini and raisins, stir until well combined. Cover batter and let rest for a few hours (optional).

To bake, transfer batter to lined muffin tins- filling each one 4/5 full. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the center comes out clean. Cool. Store any portion that will not be eaten right away in the freezer.