Are you craving a mouthwatering treat that's both delicious and nutritious? Look no further! These Gluten-Free Carrot Zucchini Apple Muffins are about to become your new obsession. Packed with hidden vegetables, naturally sweetened, and incredibly moist, these muffins are a game-changer for health-conscious foodies and those with gluten sensitivities. Imagine biting into a fluffy, flavorful muffin that not only satisfies your taste buds but also sneaks in a serving of vegetables - it's like magic on a plate!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup grated carrots
- 1 cup grated zucchini
- 1 cup applesauce
- 1/2 cup almond flour
- 1/2 cup gluten-free all-purpose flour
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- In a large mixing bowl, combine the grated carrots, grated zucchini, and applesauce. Mix well until the ingredients are evenly incorporated.
- In a separate bowl, whisk together the almond flour, gluten-free all-purpose flour, brown sugar, baking powder, cinnamon, and salt until well combined.
- In another bowl, beat the eggs until frothy. Then add the beaten eggs to the bowl with the carrot, zucchini, and applesauce mixture. Stir until fully combined.
- Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are okay.
- Using a spoon or a cookie scoop, fill each muffin cup about 2/3 full with the batter. This will allow room for the muffins to rise while baking.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer the muffins to a wire rack to cool completely.
- Enjoy your gluten-free carrot zucchini apple muffins as a delicious breakfast or snack!
Tips
- Moisture is Key: Make sure to thoroughly squeeze out excess liquid from the grated zucchini and carrots to prevent soggy muffins.
- Don't Overmix: Stir the batter just until the ingredients are combined. Overmixing can lead to tough, dense muffins.
- Check for Freshness: Use fresh baking powder to ensure your muffins rise properly.
- Customize Your Muffins: Try adding chopped nuts, chocolate chips, or a sprinkle of rolled oats on top for extra texture.
- Storage Tip: These muffins stay fresh in an airtight container at room temperature for 2-3 days, or freeze for up to a month for longer storage.
- Room Temperature Ingredients: Let eggs and other cold ingredients sit out for about 30 minutes before baking to ensure even mixing.
- Cooling Technique: Allow muffins to cool completely before storing to prevent condensation and maintain their perfect texture.
Nutrition Facts
Calories: 87kcal
Carbohydrates: 16g
Protein: 3g
Fat: 3g
Saturated Fat: g
Cholesterol: 31mg
