Gluten Free Zucchini Carrot Muffins

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zucchini carrot muffins

I hate to admit it, but muffins and donuts have become a routine part of breakfast at my house! It is amazing how quickly a special treat can turn into a habit! My solution, zucchini carrot muffins! My son loves them and has no idea they are different than the ones we buy at the store. I have made healthy muffins before, but these zucchini carrot muffins are by far the best! To make gluten free I use bob’s red mill 1 for 1 gluten free flour.

Gluten Free Zucchini Carrot Muffins

  • 2 cups shredded zucchini and carrot (approx 1 medium zucchini and 1 medium carrot)
  • 2 eggs
  • 3/4 cup raw sugar
  • 1/3 cup canola oil
  • 1 cup canned pineapple tidbits in 100% juice – drained
  • 3/4 cup rolled oats – processed
  • 1 1/4 cup gluten free rice flour
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

Directions

  1. Preheat oven to 350.
  2. In a bowl mix dry ingredients rolled oats, flour, cinnamon, salt, baking powder and baking soda.
  3. In mixer add eggs and sugar mix until smooth. Then add canola oil and strained pineapple.
  4. Add dry ingredients to wet ingredients and stir until combined.
  5. Then stir in shredded zucchini and carrots.
  6. Fill muffin tins 3/4 full (approx. 1/4  cup). Bake at 350 for 20-25 minutes.

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