Last fall, we discovered our son was sensitive to gluten. Since then I've been experimenting with recipes and learning about gluten free cooking and baking. This recipe is based off of this recipe (see link for original), I modified it to fit my needs. They turned out super yummy! These muffins are another sneaky way to hide veggies (maybe not the healthiest way, but oh well!)
1/2 cup dark brown sugar
2 Tbs flaxseeds
2 tsp ground cinnamon
1/4 tsp ground cloves
1 tsp (heaping) gf baking powder
1/2 tsp (heaping) baking soda
1/4 tsp salt
2 eggs*
1 Tbs pure vanilla extract
1/3 cup melted coconut oil, cooled
3 medium grated carrots
1 small grated zucchini
1/2 cup apple sauce
Pre heat oven to 350*. Grate carrots and zucchini, set aside. Melt coconut oil and set aside. In a medium mixing bowl combine dry ingredients and set aside. In a separate small bowl, whisk together eggs, vanilla and oil. Fold wet mixture into the dry mix. Add carrots, zucchini and apple sauce and combine well. Spoon into lined muffin tin. (if using a non-stick pan, liners are not necessary) Place in pre-heated oven and bake 30 minutes or until an inserted toothpick comes out clean. Cool before serving. To preserve texture and freshness freeze anything that will not be used in a day.
Pre heat oven to 350*. Grate carrots and zucchini, set aside. Melt coconut oil and set aside. In a medium mixing bowl combine dry ingredients and set aside. In a separate small bowl, whisk together eggs, vanilla and oil. Fold wet mixture into the dry mix. Add carrots, zucchini and apple sauce and combine well. Spoon into lined muffin tin. (if using a non-stick pan, liners are not necessary) Place in pre-heated oven and bake 30 minutes or until an inserted toothpick comes out clean. Cool before serving. To preserve texture and freshness freeze anything that will not be used in a day.
Ok, the butter on top makes it not dairy free, but it is so good! :)
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