Thursday, February 21, 2013

Zucchini and Carrot Muffins - Gluten, dairy, egg, and nut free

This is a redo of a recipe I posted once before. I think this one is better (hence the redo). Plus, it's officially gluten free this go round. Enjoy!

6 tablespoons warm water
4.5 teaspoons Ener-G Egg Replacer (click here)
1/2 cup white sugar
1-1/2 cups brown sugar
2 teaspoons vanilla
1 cup canola oil
3 cups gluten free all purpose baking flour (I used Bob's Red Mill)
1-1/2 teaspoons xanthan gum
1 teaspoon salt 
1 teaspoon baking soda
1/2 teaspoon baking powder*
1 tablespoon cinnamon
1-1/2 cups raw zucchini, grated
1/2 cup raw carrot, grated
  • Preheat oven to 350 degrees Fahrenheit. 
  • In a small bowl, mix together water and Ener-G Egg Replacer until well combined.
  • Mix in both sugars, vanilla, and oil. 
  • In large bowl, stir together dry ingredients (the next 6 ingredients, through cinnamon). Mix until well combined.  
  • Add sugar and oil mixture to large bowl of dry ingredients. Mix until well combined. It will be very thick.
  • Stir in zucchini and carrots and mix until well combined.
  • Add to greased or paper lined muffin tin. 
  • Bake at 350 degrees F for 25-27 minutes, or until inserted toothpick comes out clean.
*I use gluten free and corn free baking powder

Yields 18 muffins.

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