Serves 6
30 min
Sugar Free & Dairy Free Mini Carrot Zucchini Muffins
Recipe GLPR21676e94a37f23
Tender, naturally sweetened mini muffins loaded with shredded carrot and zucchini. Made without dairy or refined sugar, these are perfect for a wholesome breakfast or snack. They're light, moist, and subtly spiced with cinnamon.
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Ingredients
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup plus 2 tablespoons gluten-free flour
1 teaspoon ground cinnamon
¼ cup grated carrot
¼ cup grated zucchini
1 large egg, room temperature
3 tablespoons olive oil
2 tablespoons unsweetened applesauce
¼ cup erythritol sweetener
½ teaspoon vanilla liquid stevia
Directions
Preheat your oven to 350°F. Line a 12-cup mini muffin tin with silicone or paper liners.
In a medium bowl, whisk together the baking powder, baking soda, gluten-free flour, and ground cinnamon.
In a separate bowl, whisk together the egg, olive oil, applesauce, erythritol, and vanilla liquid stevia until well blended.
Pour the wet ingredients into the dry ingredients and stir gently until just combined—do not overmix.
Fold in the grated carrot and grated zucchini until evenly distributed throughout the batter.
Divide the batter evenly among the 12 mini muffin cups, filling each about two-thirds full.
Bake for 15 minutes until the muffin tops are light golden brown and a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
