Carrot Zucchini Muffins



Adapted from Giada De Laurentis’s book, Giada’s Feel Good Food.

She has a lot of gluten-free recipes and makes these muffins gluten-free with the use of 1 cup almond flour and 4 T. brown rice flour. I used all-purpose flour, but think I will attempt gluten-free next time. With the all-purpose flour, these muffins were so delicious and still quite healthy!

Yields about 8-10 muffins


1 cup and 4 T. all-purpose flour
1 t. baking powder
1/2 t. baking soda
1 1/2 t. cinnamon
1/4 t. sea salt
6 T. sugar
2 eggs
1/2 cup grated carrot
1/2 cup grated zucchini
3 T. applesauce
3 T. coconut oil (melted and cooled)

Combine dry ingredients into a small bowl. Combine remaining wet ingredients into a large bowl. Add dry ingredients into large bowl and stir until just combine. Bake at 350 for about 15 minutes.


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