Prep Time: 15 min - Cook Time: 25 min - Total Time: 40 min
2 carrots, grated
1 zucchini, grated
1/2 cup applesauce, unsweetened
1/4 cup coconut oil (melted and cooled temperature)
2 eggs, whisked
1/4 cup milk, any
2 tsp vanilla extract
1 1/4 cup almond flour
2-3 tbsp coconut flour
1 tsp baking soda
1 tbsp Healthy U Vanilla Pumpkin Spice
Alternative to Healthy U Vanilla Pumpkin Spice
1 tbsp ground cinnamon
1 tsp ground nutmeg
1 tsp ground cardamom
2 tsp vanilla sugar
1 tsp ground cloves
Healthy U Fudge
1 1/2 cup smooth nut butter (or wow butter or sunflower seed butter)
1/4 cup coconut oil
1/4 cup maple syrup
3 tbsp cocoa powder
1.5 tbsp coconut oil
1.5 tbsp maple syrup
Optional: Salt flakes, sprinkled on top
Remove some of the water from the carrots and zucchini using a cheesecloth or by patting with some paper towel.
Add the carrots and zucchini to a bowl.
Mix in applesauce.
Whisk in the oil, eggs, milk and vanilla. Set aside.
Combine dry ingredients (almond flour, coconut flour, salt, baking soda and pumpkin spice) in a separate bowl
Add dry ingredients to the wet ingredients. Mix until ingredients are well incorporated. (Try not to overmix!)
Scoop batter into a lined muffin tin. Fill 2/3 way full.
Bake at 350 F for 25-35 minutes! (You can prick the center of one muffin with a toothpick, if it comes out clean it is ready. If it is still gooey, leave in for 1-2 extra min.)
Serve with 0% plain Greek yogurt, puréed pumpkin and maple syrup!
Combine fudge ingredients (nut butter, oil and maple syrup).
Freeze in baking tray with parchment paper for 90 minutes, then cut into cubes
Layer each cube with icing on top, and then sprinkle on top
Freeze for up to 7-10 days!
Snack vs. Treat - Snacks contain at 2-3 food groups and are not high in added sugar, fat and salt additives.
Muffins can be frozen for future use!
If you substitute with coconut flour, wring out less water from the carrots and zucchini. This is because coconut flour is more absorbent!