Go Back
Print
Notes
–
+
servings
Smaller
Normal
Larger
Print
4
from
2
votes
Gluten Free Maple-Coconut Veggie Patch Muffins
Gluten free muffins with zucchini, carrots and sweet potato featuring maple and coconut. Mini-muffin and full sized muffin directions.
Course
Breakfast
Cuisine
Ecclectic, gluten-free
Prep Time
15
minutes
minutes
Cook Time
13
minutes
minutes
Servings
48
-60 mini-muffins
Calories
Author
Robin Gagnon
Ingredients
1
cup
shredded zucchini
½
cup
shredded carrot
½
cup
shredded sweet potato
1
tsp.
freshly grated ginger
1
cup
millet or sorghum flour
1
cup
coconut flour
1
cup
corn flour
1
tbs.
baking powder
1
teaspoon
cinnamon
½
teaspoon
cardamom
1
cup
sugar
3
eggs
⅓
cup
maple syrup
½
teaspoon
vanilla
⅔
cup
coconut oil
⅓
cup
orange juice
Instructions
Shred vegetables and grate ginger. Put in bowl and set aside.
In another bowl, mix together the flours, baking powder, cinnamon, cardamom and sugar.
In a third bowl, whisk together the eggs, maple syrup, vanilla, oil and juice.
Combine the three, and mix well. Once combined texture will be like a softer version of playdough.
Scoop about a tbs of the dough like batter into mini-muffin tin (preferably with liners)
Bake for 12-14 minutes.
Notes
*For full size muffins bake 17-19 minutes.