An easy, amazing, healthy muffin you can mix up quickly. A great way to sneak in veggies for the kids.
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Delicious, moist, vegetarian/vegan muffin.
Coat muffin tin with olive oil. Set aside so that it is ready to immediately add batter once it's ready.
Peel, wash and shred zucchini and carrots. Set aside. Don't put in the refrigerator. You don't want them cold. (see video)
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Mix oil with applesauce, sugar and vanilla extract. Blend together well and set aside for later. (see video)
Mix the dry ingredients in a separate bowl. You don't need to sift the flour for this one. (see video)
Add dry mixture to wet ingredients and mix just until blended. Fold in the shredded carrots and zucchini. (see video)
Just before you are going to put the muffins into the tins, combine the baking soda and lemon juice and add to the batter as it is sizzling. Stir gently and quickly place batter into tins. (see video)
Fill tins about 3/4 full. Sprinkle with cinnamon and sugar. I skipped this part but next time, I'm going to try it. (see video)
Place muffins into a preheated 375 degree oven. Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean. (see video)
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Allow to cool about 10 minutes then remove from the muffin tins and cool on a wire rack. Serve and enjoy.
1 ¼ Cups finely shredded peeled zucchini
3/4 Cup finely shredded peeled carrot
2/3 cup Olive Oil
1/2 cup Applesauce
2/3 cup Sugar
1 tsp Vanilla Extract
2 cups Gluten Free Flour Measure for Measure
1/2 tsp Baking Soda
1/8 tsp Baking Soda mixed with 1/2 teaspoon lemon juice to replace baking powder
1/2 tsp Salt
2 tsp Ground Cinnamon