Delicious Gluten-Free Zucchini Carrot Muffins Recipe

Enjoy a delicious and nutritious treat with these gluten-free zucchini carrot muffins. Packed with wholesome ingredients like zucchini, carrots, and gluten-free flour, these muffins are perfect for breakfast or as a snack. They are easy to make and a great way to sneak in some extra veggies into your diet.

Ingredients

• 1 cup shredded zucchini
• 1 cup shredded carrots
• 2 cups gluten-free flour blend
• 1/2 cup maple syrup
• 1/3 cup coconut oil, melted
• 2 eggs
• 1 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Directions

1. Preheat the oven to 350°F and grease a muffin tin.
2. In a large bowl, combine the shredded zucchini, shredded carrots, eggs, maple syrup, coconut oil, and vanilla extract.
3. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, and nutmeg.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Divide the batter evenly among the muffin cups.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
7. Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

Interesting Facts