• No_recipe-slider

Gluten Free Breakfast Muffins

I took a number of old recipes and mashed them all together to create a muffin that was healthy, moist, and gluten free. My toddler LOVES these muffins. Eating healthy and he doesn't even know it!!

Prep
Cook
Serves 24people
Ingredients
1 1/4
cups Sugar
2 1/4
cups Gluten Free Flour Mix
1
tbsp cinnamon
2
baking soda
1
tsp baking powder
1/2
tsp salt
1
cup shredded carrots
1
large apple, peeled, cored, and shredded
2
cups shredded zucchini (I peel and remove the seeds first
1/2
cup shredded sweetened coconut
1/2
cup ground flax
1/4
cup unsweetened apple sauce
3
large eggs, beaten
1
cup coconut oil
1 1/2
tsp vanilla
Directions
1.
Pre heat oven to 350 Degrees F, place muffin liners into 2 12 cup muffin pans, or grease each cup. set aside.
2.
In a large bowl, combine the sugar, flour, cinnamon, baking soda, baking powder, and salt. Whisk until fully incorporated.
3.
In a separate bowl, combine the carrots, apple, zucchini, coconut, flax, and apple sauce. Mix well. Add to the dry ingredients and mix well.
4.
Add remaining ingredients and mix until well blended. Spoon into muffin pans, filling each cup. Bake for 25-30 minutes. Turn off oven and leave in for an additional 10 minutes. Makes 24 muffins.
5.
**I use a special Gluten free flour Blend, My Almost Glutinous Gluten Free Flour Blend is available on my page!!

Recipes we also love...

Recipes We Also Love

Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In
Recipe has been added
This Recipe Is Already In

From the Cookbook Create Blog

Give the Most Memorable Gift, Ever

Cookbook Create gift certificates are personal and unique. They allow your loved one to make exactly the book they want with all of their favorite recipes.

Give the Gift