Gluten free zucchini carrot muffins

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Nutritional Info
  • Servings Per Recipe: 18
  • 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

View full nutritional breakdown of Gluten free zucchini carrot muffins calories by ingredient


Introduction

As long as you use specifically labeled gluten free oats and baking powder this is gluten free. Also it's important to note that gluten free baking is a finicky thing. Different flour mixes may give you different results. Experiment a bit to find what you like. As long as you use specifically labeled gluten free oats and baking powder this is gluten free. Also it's important to note that gluten free baking is a finicky thing. Different flour mixes may give you different results. Experiment a bit to find what you like.
Number of Servings: 18

Ingredients

    1 ripe banana mashed
    1 cup unsweetened apple sauce
    1/4 cup oil (peanut is what I used)
    1 egg
    1/4 cup maple syrup
    2 teaspoons vanilla
    1 teaspoon Cinnamon
    1 teaspoon all spice
    2 cups grated fresh zucchini
    1 cup grated carrots
    1/4 cup water
    2 cups quick oats
    1 cup gluten free four mix
    1 Tablespoon baking powder
    1/2 teaspoon salt
    1/2 teaspoon xanthan gum
    1/2 cup chopped walnuts or other nut
    1/2 cup dried cranberries (or currants)

Directions

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.