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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Carrot Zucchini Toddler Muffins {Gluten-Free, Dairy-Free} Recipe

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This recipe for Carrot Zucchini Toddler Muffins {Gluten-Free, Dairy-Free} is from The Bietz Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
• 1 cup almond flour
• ¼ cup brown rice flour
• ¼ teaspoon salt
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons ground cinnamon
• ⅓ cup coconut oil
• ⅓ cup maple syrup
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup grated carrots (from 1 medium peeled carrot)
• ½ cup grated zucchini (from 1 medium unpeeled zucchini)

Directions:
Directions:
1. Preheat the oven to 350. Line a mini muffin pan with liners or oil lightly with coconut oil.
2. In a large bowl, mix together the almond flour, brown rice flour, salt, baking powder, baking soda, and cinnamon.
3. In the bowl of a food processor, combine the coconut oil, maple syrup, egg, and vanilla extract. Pulse until thoroughly combined. Add the dry ingredients and pulse until well incorporated. Stir in the shredded vegetables with a wooden spoon.
4. Fill the muffins cups ¾ of the way full. Bake for 15 minutes, or until lightly golden. Cool for 5 minutes in the pan. Enjoy!

Number Of Servings:
Number Of Servings:
24 mini muffins

 

 

 

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