Hidden Veggie Muffins With Lemon Glaze Icing



    • ¾ cup pitted dates, about 4 ounces
    • ¾ cup shredded zucchini
    • ½ cup shredded carrots
    • 3 eggs at room temperature
    • ½ cup unsweetened applesauce
    • 2 cups blanched almond flour
    • 1 ½ teaspoons baking soda
    • ¾ teaspoon cinnamon
    • ½ teaspoon nutmeg
    • ¼ teaspoon sea salt

    Lemon Glaze:

    • 2 tablespoons plus 2 teaspoons finely ground cashews
    • 2 teaspoons lemon juice
    • 1 tablespoon coconut oil, melted
    • 2 teaspoons honey, melted
    • 1 tablespoon coconut milk


    1. Preheat oven to 350 degrees. Line a muffin tin with baking cups or grease with coconut oil.
    2. Places the dates in a bowl of warm water for 10 minutes to soften.
    3. Spread the zucchini and carrots on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
    4. Place the dates, eggs, and applesauce in a food processor and process for 30 seconds, until smooth.
    5. Add the almond flour, baking soda, cinnamon, nutmeg, and salt and process for 15 seconds more.
    6. Wrap the paper towel around the vegetables and give them a light squeeze to remove excess moisture and fold them into batter.
    7. Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Bake for 30 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cooled.
    8. For the icing, whisk together the glaze ingredients in a bowl and drizzle over cooled cake before serving.

    Courtesy of Danielle Walker’s book,  Against All Grain

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