Zucchini is not hard to come by this time of the year and I’m always looking for new ways to use it. I came across a recipe that used zucchini, carrots (of which I had a 5 lb bag that needed to be used), and coconut, and thought about how yummy a bit of curry would taste in contrast to the sweetness of the carrots and blend nicely with the coconut. Then I jazzed it up with some add-ins. A little sweet, a little savory, all-around yummy.
I served them to Bear with some peanut butter (his request) for a wholesome, kid-friendly snack.
- 2 cups whole-wheat flour
- 1 cup rolled oats
- 2 tablespoons ground flaxseed or flaxseed meal
- 2½ teaspoons baking powder
- 3 teaspoons curry powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1½ cups grated zucchini (about 1 large)
- 1½ cups grated carrot (about 3-4 medium)
- ¾ cup agave nectar
- 1 cup coconut milk or other non-dairy milk
- 4 tablespoons coconut oil, melted
- 2 large eggs
- ⅔ cup unsweetened, large flake coconut
- ½ cup raisins
- shredded coconut for topping
- Preheat oven to 400°. Place paper muffin cups into two 12-cup muffin tins.
- Place oats into a food processor. Pulse until they resemble a coarse flour.
- In a large mixing bowl, combine ground oats with flour, baking powder, curry powder, baking soda, and salt; set aside.
- Add zucchini & carrots and next 4 ingredients to a small mixing bowl. Stir until combined.
- Make a well in the center of the dry ingredients, and stir in zucchini/carrot mixture until just combined. Gently stir in coconut and raisins. Evenly divide batter among muffin cups.
- Sprinkle shredded coconut over muffins if desired. Bake 12-15 minutes or until golden brown. Let cool in tins on a wire rack.