Gluten Free Maple-Coconut Veggie Patch Muffins
 
Prep time
Cook time
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Gluten free muffins with zucchini, carrots and sweet potato featuring maple and coconut. Mini-muffin and full sized muffin directions.
Author:
Recipe type: dessert
Serves: 48-60 mini-muffins
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 tsp cinnamon
  • ½ tsp cardamom
  • 1 cup sugar
  • 3 eggs
  • ⅓ cup maple syrup
  • ½ tsp vanilla
  • ⅔ cup coconut oil
  • ⅓ cup orange juice
Instructions
  1. Shred vegetables and grate ginger. Put in bowl and set aside.
  2. In another bowl, mix together the flours, baking powder, cinnamon, cardamom and sugar.
  3. In a third bowl, whisk together the eggs, maple syrup, vanilla, oil and juice.
  4. Combine the three, and mix well. Once combined texture will be like a softer version of playdough.
  5. Scoop about a tbs of the dough like batter into mini-muffin tin (preferably with liners)
  6. Bake for 12-14 minutes.
Notes
*For full size muffins bake 17-19 minutes.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/coconut-maple-veggie-patch-muffins-gluten-free-recipe/