recipe Veggie Power Almond Flour Muffins

At Kakadoodle, we're not just passionate about delivering fresh, local produce to your doorstep; we're also keen on sharing ways you can use these wholesome ingredients in your daily cooking. Today, we bring you a recipe straight from the kitchen of Erin, a dietitian who loves to incorporate healthy, farm-fresh products into delightful treats. The "Veggie Power Almond Flour Muffins" are not just tasty but packed with the goodness of vegetables and seeds, making them a perfect snack for health-conscious foodies.

Ingredients:

• 2 cups almond flour: A gluten-free alternative that's also rich in protein.
• 1 tsp baking soda: Helps the muffins rise.
• 1 tsp ground cinnamon: Adds a warm, spicy flavor.
• 1/4 tsp salt: Enhances the taste of the muffins.
• 4 large eggs: From our very own Kakadoodle farm, ensuring they're as fresh as can be.
• 1/4 cup unsweetened applesauce: Adds moisture without extra sugar. Consider substituting with coconut oil for a richer texture.
• 4 tbsp basil seeds, flax seeds, and hemp seeds: These are great for an extra crunch and a boost of omega-3 fatty acids.
• 1/4 cup honey or maple syrup (optional): For a touch of sweetness.
• 1 tsp vanilla extract: Provides a sweet, aromatic flavor.
• 1 cup grated zucchini (squeezed to remove excess moisture): Keeps the muffins moist and adds a serving of veggies.
• 1/2 cup grated carrots: Adds sweetness and texture.

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a 12-cup muffin tin with paper liners or grease it lightly.
2. Prepare Dry Ingredients: In a medium bowl, whisk together the almond flour, baking soda, cinnamon, and salt.
3. Mix Wet Ingredients: In another bowl, combine the eggs, applesauce, honey or maple syrup, and vanilla extract. Whisk until well blended.
4. Combine: Fold in the grated zucchini and carrots into the wet mixture, then add the dry ingredients, mixing until just combined. Stir in the seeds.
5. Bake: Scoop the batter into the muffin tins, filling each cup about three-quarters full. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

These muffins are a fantastic way to use the produce from your weekly Kakadoodle delivery. Not only are they easy to make, but they're also versatile—perfect for breakfast, a midday snack, or even a healthful dessert. The inclusion of basil, flax, and hemp seeds provides a nutritious boost that complements the natural sweetness of the carrots and the subtle flavors of the zucchini.

We're thrilled to feature recipes like these that use ingredients from our network of local farmers. By choosing Kakadoodle, you're not just enjoying delicious food; you're also supporting sustainable agriculture and contributing to a healthier planet. Enjoy baking these muffins, and let us know how they turn out!

Recipe by Erin Utz, MS, RD, LDN.
About Erin: Erin, based in Orland Park, is a Registered Dietitian and certified in weight management for adults and pediatrics. Her expertise spans family nutrition, obesity, non-alcoholic fatty liver disease, and health/wellness coaching. As a Certified Specialist in Sports Dietetics (CSSD) and group fitness instructor, Erin has authored original articles on topics including Leptin, sports nutrition, and weight loss.