Gluten Free Cinnamon Carrot Zucchini Muffins

Gluten Free Cinnamon Carrot Zucchini Muffins

Ingredients:



•2/3 c oil


•2 large free range eggs


•2/3 c organic sugar


•1/2 c brown sugar, packed


•1 tsp vanilla extract


•2 c Pamela's GF Bread Mix (or other GF Flour Mix)


•1/2 tsp baking soda


•1/2 tsp baking powder


•1/2 tsp unrefined salt


•2 tsp ground cinnamon


•1 1/2 c finely shredded unpeeled zucchini


•1/2 c finely shredded carrot


Preparation:


Grease and flour 12 muffin cups. Heat oven to 375°.


In a mixing bowl, beat the oil with eggs, sugars, and vanilla extract.


Combine the flour, soda, baking powder, salt and cinnamon; add to the wet ingredients; stirring until blended. Fold in the shredded zucchini and carrots.

Fill muffin cups about 3/4 full; sprinkle with cinnamon sugar or granulated sugar, if desired. Bake for 20-30 minutes.

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