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Carrot & Zucchini Muffins!

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The most amazing and versatile carrot muffins with shredded zucchini!  Blog outlines 3 different ways to make these following gluten free, refined sugar free and flour free diet restrictions.

Ingredients

  • 2-1/2 C ALL PURPOSE or 1:1 GLUTEN FREE FLOUR
  • 1/2 C SUGAR ( COCONUT OR CANE SUGAR )
  • 2 TBS CINNAMON
  • 2 TSP BAKING SODA
  • 1/2 TSP SALT

 

  • 1/2 CUP SHREDDED COCONUT – UNSWEET
  • 1/2 CUP CHOPPED NUTS/SEEDS

 

  • 1 CUP SHREDDED ZUCCHINI
  • 2 CUPS SHREDDED CARROTS
  • 1/2 C APPLESAUCE – UNSWEET
  • 1/3 C MAPLE SYRUP
  • 3 LARGE EGGS
  • 1/2 C AVOCADO OIL
  • 1 TBS VANILLA

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a large mixing bowl combine the flour, sugar, cinnamon, baking soda and salt.
  3. Mix in coconut flakes and chopped walnuts *or your choice of nuts, seeds and dried fruit totaling no more than 1.5 cups*
  4. Add all wet ingredients and mix until just combined – don’t over mix!
  5. Transfer to lined muffin or mini loaf pans (optional: top with a few flakes of coconut, oats and sugar)
  6. Cook at degrees F. for 25-35 minutes until just golden brown and toothpick comes out without batter on it. 

Notes

Read blog for how to create this muffin following 3 different dietary restrictions.

Make your own bakery style muffin liners using parchment paper – directions on the blog. 

Find it online: https://driftwoodcorner.net/carrot-zucchini-muffins/