Gluten free zucchini carrot muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
1 ripe banana mashed1 cup unsweetened apple sauce1/4 cup oil (peanut is what I used)1 egg1/4 cup maple syrup2 teaspoons vanilla1 teaspoon Cinnamon1 teaspoon all spice2 cups grated fresh zucchini1 cup grated carrots1/4 cup water2 cups quick oats1 cup gluten free four mix1 Tablespoon baking powder1/2 teaspoon salt1/2 teaspoon xanthan gum1/2 cup chopped walnuts or other nut1/2 cup dried cranberries (or currants)
Preheat oven to 375 degrees F. Fill cupcake or muffin pan with liners.
In a large bowl combine banana, applesauce, oil, one egg, syrup, spices and vanilla. Add in zucchini, carrots and quarter cup of water
In another bowl mix oats, flour, baking powder, xanthan gum and salt. Stir dry mixture into wet, fold in nuts and cranberries. Fill liners and bake 20-30 minutes. Cool for 5 minutes
Serving Size: makes 18 muffins approximately
Number of Servings: 18
Recipe submitted by SparkPeople user NATKIN1.
In a large bowl combine banana, applesauce, oil, one egg, syrup, spices and vanilla. Add in zucchini, carrots and quarter cup of water
In another bowl mix oats, flour, baking powder, xanthan gum and salt. Stir dry mixture into wet, fold in nuts and cranberries. Fill liners and bake 20-30 minutes. Cool for 5 minutes
Serving Size: makes 18 muffins approximately
Number of Servings: 18
Recipe submitted by SparkPeople user NATKIN1.
Nutritional Info Amount Per Serving
- Calories: 131.9
- Total Fat: 6.0 g
- Cholesterol: 10.3 mg
- Sodium: 171.0 mg
- Total Carbs: 18.8 g
- Dietary Fiber: 2.7 g
- Protein: 2.6 g
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