This is what a healthy
Total Time: approx. 35 min
1 1/4 cup Bob’s Red Mill 1:1 Gluten Free Baking Flour
1/2 cup grated & drained zucchini
1/2 cup grated carrots
1 cup fresh blueberries
1/2 cup maple syrup
1/2 cup almond milk
Pinch of salt
1/2 tsp baking soda
2 tbsp fresh orange juice
1 tbsp orange zest
1 tsp vanilla
Pinch of Cinnamon
Preheat oven to 350 F. Spray a muffin tin pan with non stick spray.
In a bowl or kitchen-aid, mix together the maple syrup, zucchini, carrots, milk, vanilla, egg, coconut oil, orange juice & zest.
Add to that the flour, baking soda, cinnamon and salt. Mix together well.
Toss in the blueberries making sure to stir gently so they don’t mush.
Fill the muffin tins almost to the top and bake in the oven for 20-25 minutes till baked through. A toothpick should should be inserted in the center and come out clean if baked through.
Cool the muffins. Take out of the tin and enjoy!