Recipe:
These veggie-loaded muffins are full of beauty benefits! Carrots contain beta-carotene, which may help keep skin smooth by protecting it against damaging sun exposure and wrinkles. Flaxseeds and walnuts contain omega-3 fatty acids, which help reduce moisture loss from skin, keeping it soft and supple. Walnuts also contain the amino acid arginine, which boosts circulation to skin and may help give it a healthy glow.
These muffins are super moist yet still airy and fluffy. They have subtle spicy notes of cinnamon, nutmeg, ginger, as well as some nuttiness from the walnuts and flax.
Ingredients:
1 3⁄4 cups white whole wheat flour
1⁄2 cup almond meal
2 teaspoons baking powder
1⁄2 teaspoon salt
1 1⁄2 teaspoons cinnamon
1⁄2 teaspoon ground ginger
1⁄4 teaspoon nutmeg
1⁄4 cup granulated sugar
1⁄2 cup brown sugar
1 cup unsweetened almond milk
1 tablespoon apple cider vinegar
1 tablespoon ground flaxseed
1 teaspoon vanilla extract
1 cup shredded zucchini
1 cup shredded carrot
1⁄2 cup shredded apple
1⁄4 cup walnuts, chopped
Instructions:
Preheat the oven to 375 degrees Fahrenheit and lightly grease a 12-cup muffin tin (or line with cupcake liners).
In a medium-sized bowl, combine flour, almond meal, baking powder, salt, cinnamon, ginger, and nutmeg and stir well.
In a large bowl, combine granulated sugar, brown sugar, almond milk, vinegar, flaxseed, vanilla, and shredded zucchini. Gently stir the dry ingredients into the wet ingredients until fully combined and then fold in the shredded carrot and apple.
Distribute the mixture evenly among the muffin cups and top each muffin with chopped walnuts. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean.
Yields: 12 servings
Per serving: 162 calories, 4.1 g protein, 28.8 g carbohydrates, 3.2 g fiber, 13.5 g sugars, 4.7 g fat, 0.3 g saturated fat, 0 g trans fat, 0 mg cholesterol, 117 mg sodium, 158 mg calcium, 0.3 g omega-3 fats, 851 IU vitamin A, 2 mg vitamin C, 1.8 mg vitamin E, 0.9 mg iron, 0.3 mg zinc