Ingredients

The following ingredients have 12 Servings
  • 1 1/2 cups gluten-free flour mix
  • 3/4 cup coconut sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 small zucchini (1 cup, chopped)
  • 1 banana
  • 4 ounces unsweetened apple sauce
  • 2 eggs (large)
  • 1 teaspoon vanilla extract

Instruction

  • Preheat the oven 350 degrees F. Spray with cooking spray a silicone muffin pan or line and spray with muffin cups.
  • In a blender add the chopped zucchini, banana, apple sauce, eggs and vanilla extract. Blend until very smooth.
  • In a large mixing bowl combined the gluten-free flour, sugar, cinnamon, salt, baking powder and baking soda. Blend well and until fully combined. Add the wet ingredients into the dry ingredients.
  • Pour into 10 of the prepared muffin cups. Bake for 18-22 minutes or until the tops are slightly browned. Let cook for 10 minutes before transferring to a cooling rack.