Chocolate Chip Carrot Zucchini Muffins (Gluten & Top 8 Free)

By KeeleyMcGuireBlog

Gluten Free & Top 8 Allergy Free Chocolate Chip Carrot Zucchini Muffins by www.KeeleyMcGuire.com. A great way to "sneak" veggies into your kids lunches or snacks. All they'll taste is the delicious muffin and chocolate chips! {All photos & recipe are the property of Keeley McGuire, www.keeleymcguire.com}

Ingredients

• 1 medium size zucchini
• 1 large carrot
• 2 egg replacers (or 2 large eggs)
• 2-1/4 cups of Gluten Free AP Flour
• 1/2 tsp of cinnamon
• 2 tsp of baking powder
• 1/2 tsp of baking soda
• 1 tsp of vanilla
• 1/2 cup of applesauce
• 1/4 cup of sugar
• 1 cup of rice milk (or preferred non-dairy sub)
• 1 cup of Enjoy Life Foods allergy-free Mini Chips

Details

Servings 24
Adapted from keeleymcguire.com

Preparation

Step 1

Preheat oven to 350 degrees.
(I made this entire recipe using my food processor. So those are the tools referenced. If you do not own one, you can use a hand grater for the vegetables and then a mixer or blender for the muffin mix.)
Using the fine shred processor blade, grate the zucchini and then the carrot.
Then switch the process out to the multi-purpose blade.
Add your two egg replacers and mix.
Add flour, cinnamon, baking powder, and baking soda, then give it a quick blend.
Add the applesauce and sugar and mix again.
While the blade is spinning, pour in slowly through the top opening the 1 cup of non-dairy milk. Mix until well combined.
Remove the lid and with a mixing spoon, fold in the Mini Chips.
Line muffin tin with liners. Make sure they're well greased or sprayed.
Fill each cavity 3/4 full. Bake for 28-30 minutes.
Remove from oven and let cool on wire rack.
Yields: 24 Muffins.