These muffins are moist and light. Even kids love them! They’re a great way to sneak in vegetables. The muffins freeze well and can be served with margarine, jam, or nut butter, but we like them naked right out of the oven.
Targeted Side Effects: Constipation, blood sugar regulation
Calories: 80; Total Fat: 0 g; Saturated Fat: 0 g; Total Carbohydrates: 20 g; Fiber: 2 g; Protein: 0 g
¼ cup walnut oil or olive oil
3 tablespoons agave syrup (we prefer dark)
1 egg (shell rinsed)
¾ cup unsweetened applesauce
1 cup grated carrots)
1 cup grated zucchini
1 cup Bob’s Red Mill Gluten Free Biscuit and Baking Mix
¾ cup sorghum or additional Bob’s Red Mill Gluten Free Biscuit and Baking Mix
2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon iodized salt
Paper muffin cups
Preheat oven to 400°F
1. In a large bowl, combine oil and agave. Beat in the egg. Mix in applesauce. Stir in carrots and zucchini.
2. In a medium bowl, combine flours, baking powder, cinnamon, and salt.
3. Add dry ingredients to wet and stir until just combined.
4. Divide the batter evenly among 12 paper lined muffin pan cups. Bake 12 to 16 minutes or until a toothpick stuck into the middle of one muffin comes out clean.
Health Tip 101: Soluble fiber in apple sauce is important in absorbing water and regulating bowel movements. Soluble fiber also is helpful for maintaining proper gut microflora.
Zucchini and Carrot Muffins