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Gluten Free Zucchini Carrot Muffins
This is an easy recipe and great way to sneak veggies into your kids diet.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Course:
Breakfast
Keyword:
Gluten Free
Servings:
12
people
Author:
Melissa Jennings
Cost:
$6
Ingredients
2
cups
almond flour (or gluten free flour blend of your choice)
2 1/2
TBSP
baking powder
1/2
tsp
salt
2
TBSP
cinnamon
1/2
cup
coconut oil, melted
2
large
eggs
2
tsp
vanilla
3/4
cup
shredded carrots
1 1/4
cup
shredded zucchini
1/2
cup
maple syrup
1/2
cup
granulated sugar
Instructions
Preheat oven to 350 degrees.
Grease muffin tin or use a paper liner.
Combine the flour, baking powder, salt, sugar and cinnamon together.
Make a "well" or hole in the dry ingredients and add the maple syrup, oil, eggs and vanilla. Stir until combined but batter will be thick.
Add the shredded zucchini and carrots. Stir until combined.
Fill each muffin cup about 2/3 full.
Bake for 35 minutes or until done.
Cool for about 5-7 minutes before removing from the pan.