Cooked - Spring Rise And Shine Muffins (carrot Zucchini) - New Recipe

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Spring Rise And Shine Muffins (carrot Zucchini)

16.0

1 cup gluten-free all-purpose flour

1 cup almond flour

1 teaspoon baking powder

1 teaspoon baking soda

1 ½ teaspoon ground cinnamon

¾ teaspoon nutmeg

½ teaspoon salt

½ cup unsweetened shredded coconut flakes

½ cup hemp seeds

2 eggs

1 medium ripe banana, mashed

2 teaspoons vanilla extract

½ cup avocado oil

½ cup pure maple syrup

2 cups shredded carrot

1 cup shredded zucchini

Select all/reset

Preheat the oven to 375º F (190ºC). Line 16 muffin tins with paper liners or silicone baking cups.
In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut and hemp seeds.
In a medium bowl mix mashed banana, vanilla extract, avocado oil, maple syrup, shredded carrot and shredded zucchini, eggs, stirring to combine.
Add the bowl of wet ingredients into the dry ingredients and stir to combine.
Fill the prepared muffins cups with batter - you can fill each cup nearly to the top as they do not expand much.
Bake for 30-35 minutes (cooking times may vary based on your oven) or until a toothpick inserted into the middle of a muffin comes out clean and the tops are slightly golden.
Let cool completely. Enjoy!

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