I saw this recipe being floated around Facebook and it looked so yummy...but with food sensitivities (gluten, soy, & dairy just to name a few) plus a diabetic in the house I couldn't just make the muffins as is...
So with the help of my awesome husband (my math isn't the greatest-- dyslexia) I was able to make these muffins for my whole family which by the way they loved. We never did get around to making the icing the original recipe provided because some times less is more....
Hope you enjoy them as much as we did!
1 cup Butter (melted)
2 cups Sweetener (I use Splenda)
3 ¼ cups Gluten Free Flour (I use King Arthur measure for measure flour)
1 tsp Vanilla Extract
½ tsp Salt
1 ½ tsp Baking Soda
1 ½ tsp Xanthan Gum (MFM flour already has it & for those with a corn allergy use a 1:1 ratio of Guar Gum)
1 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
¼ tsp Ground Allspice
2 cups Carrots (shredded)
1 cup Apple (peeled and shredded)
1 cup Zucchini (shredded)
¾ cup Almond Milk (almond, soy, dairy etc.)
Shred apples, carrots and zucchini put in mixing bowl then add dry ingredients then wet ingredients. Mix until a thick cake batter forms put into a greased muffin pan. Bake at 400 degrees F. for 20 - 25 minutes makes 12 muffins
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