Description
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
- Preheat oven to 350 degrees F.
- In a large mixing bowl combine the flour, sugar, cinnamon, baking soda and salt.
- Mix in coconut flakes and chopped walnuts *or your choice of nuts, seeds and dried fruit totaling no more than 1.5 cups*
- Add all wet ingredients and mix until just combined – don’t over mix!
- Transfer to lined muffin or mini loaf pans (optional: top with a few flakes of coconut, oats and sugar)
- 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.