GF carrot zucchini muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
1.5 cup Bob's Red Mill Gluten Free All Purpose GF Baking Flour 1 tsp Baking Powder .5 tsp Baking Soda .5 tsp Cinnamon, ground .5 tsp Nutmeg, ground 2 tbsp Flax Seed Meal (ground flax) 2 large Egg, fresh, whole, raw - slightly beaten1 cup, grated Carrots, raw 2 cup, shredded Zucchini 3 tbsp Honey .75 cup, unpacked Brown Sugar .33 cup (not packed) Raisins .5 cup Sunflower Oil 1 tsp Vanilla Extract .5 tsp Pink Himalayan Sea Salt
add 3 tbls water to flax and stir, set aside
In medium bowl combine dry ingredients. In large bowl stir together egg, carrot, zucchini, honey, sugar, raisin, oil, vanilla and flax mixture. Then add dry, stirring just until mixed. Fill 15 muffin cups about 2/3 full. Bake at 350* for 15-18 minutes, when touched lightly on top they will spring back when done.
Serving Size: Makes 15 muffins, serving size 1
Number of Servings: 15
Recipe submitted by SparkPeople user ADHAHN.
In medium bowl combine dry ingredients. In large bowl stir together egg, carrot, zucchini, honey, sugar, raisin, oil, vanilla and flax mixture. Then add dry, stirring just until mixed. Fill 15 muffin cups about 2/3 full. Bake at 350* for 15-18 minutes, when touched lightly on top they will spring back when done.
Serving Size: Makes 15 muffins, serving size 1
Number of Servings: 15
Recipe submitted by SparkPeople user ADHAHN.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 8.7 g
- Cholesterol: 24.8 mg
- Sodium: 102.7 mg
- Total Carbs: 26.6 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
Member Reviews