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kumquat | gluten-free recipes

September 18, 2013 breakfast

Zucchini-Carrot Muffins

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 i’m always thrilled to hear from readers. especially when they have nice things to say.
and even more especially when i can help them out a little. to me, there’s nothing like bringing something yummy back into someone’s life in a gluten-free version. so when a reader, kristie, recently contacted me through my facebook page and told me about these awesome muffins, i was happy to see what i could do.
 and… here they are! no wonder they were requested.

they’re chock-full of good things… zucchini, carrot, apple, coconut, almonds. brimming with flavor. the kind of muffins that you are happy to feed to your kids and pack in their lunches.

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Zucchini-Carrot Muffins

Servings 18 muffins

Ingredients

  • 2 cups shredded carrots
  • 1 cup shredded zucchini
  • 1 cup shredded apple
  • 1 cup unsweetened coconut
  • 1/2 cup sliced almonds
  • 2 teaspoons organic orange zest
  • 140 grams 1 cup kumquat's gluten-free all-purpose flour
  • 70 grams about 1 cup almond flour
  • 70 grams about 3/4 cup coconut flour
  • 1 cup sugar
  • 1 tablespoon cinnamon
  • 1 tablespoon baking powder
  • 1 tablespoon golden flaxmeal
  • 1/2 teaspoon salt
  • 3 large eggs
  • 1 cup coconut oil
  • 3/4 cup water
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 400°.
  • Combine first 6 ingredients in a large bowl; set aside.
  • Combine flours, sugar, cinnamon, baking powder, flaxmeal, and salt in a medium bowl. Combine eggs, oil, water and vanilla in another bowl. Add egg mixture to flour mixture. Stir in carrot mixture; mix until well combined.
  • Fill muffin tins to the top with batter. Bake at 400° for 25 minutes or until pick inserted in the center comes out clean.

Categories: breakfast

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hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

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