Breakfast

Gluten free zucchini carrot muffins is for Breakfast.

Gluten free zucchini carrot muffins takes 20 minutes to prepare.

Gluten free zucchini carrot muffins takes 25 minutes to cook.

Gluten free zucchini carrot muffins makes 18 servings.

The ingredients for Gluten free zucchini carrot muffins are:

1 ripe banana mashed
1 cup unsweetened apple sauce
1/4 cup oil (peanut is what I used)
1 egg
1/4 cup maple syrup
2 teaspoons vanilla
1 teaspoon Cinnamon
1 teaspoon all spice
2 cups grated fresh zucchini
1 cup grated carrots
1/4 cup water
2 cups quick oats
1 cup gluten free four mix
1 Tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1/2 cup chopped walnuts or other nut
1/2 cup dried cranberries (or currants)

Here is how you make Gluten free zucchini carrot muffins:

Preheat oven to 375 degrees F. Fill cupcake or muffin pan with liners.In a large bowl combine banana, applesauce, oil, one egg, syrup, spices and vanilla. Add in zucchini, carrots and quarter cup of waterIn another bowl mix oats, flour, baking powder, xanthan gum and salt. Stir dry mixture into wet, fold in nuts and cranberries. Fill liners and bake 20-30 minutes. Cool for 5 minutesServing Size: makes 18 muffins approximately Number of Servings: 18Recipe submitted by SparkPeople user NATKIN1.

The nutritional information for Gluten free zucchini carrot muffins is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 131.9

• Total Fat: 6.0 g
• Cholesterol: 10.3 mg
• Sodium: 171.0 mg
• Total Carbs: 18.8 g
• Dietary Fiber: 2.7 g
• Protein: 2.6 g

The dietary needs meet for Gluten free zucchini carrot muffins is Gluten Free