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.