Yummiest Carrot Zucchini muffins ever!

Of course when I made Banana Bread – which I can’t eat due to Latex allergies – I had to make something for me… thus I made some delightful carrot zucchini muffins!

Ingredients

1/2 cup of  Sorhum Flour
1 cup of Bob’s Gluten-Free All Purpose Flour
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ cup raw coconut crystals
1 cup grated carrot
1 cup grated zucchini
1 1/2 cup chopped organic dates
½ cup coconut milk
1/2 cup canola oil
2/3 cup of unsweetend applesauce

Directions

  1. Preheat oven to 400°C and spray 12 hole muffin tin.
  2. Sift flour, soda and cinnamon into bowl. Stir in coconut crystals, carrot, zucchini and dates.
  3. Make a well in the center. Add melted oil, milk and applesauce.
  4. Mix with fork until well combined. Spoon into muffin tray.
  5. Bake 20 minutes. Stand in tin for 5-10 minutes before turning out onto a cooling rack. Make sure that you keep a watch on them at about 15 minutes. Done when they pass the toothpick test.

 


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