Rise and Shine Muffins (gf & vegan)

One of the most popular recipes I have - loved by families! Use up your sumemr zucchinis in these rise and shine muffins. Gluten free, Vegan optional, no refined sugar, crave worthy food that just happens to be good for you! Keep a dozen of these in the freezer for on the go breakfasts and snacks.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 375º F (190ºC). Line 16 muffin tins with paper liners or silicone baking cups.

Step 2

In a small bowl, whisk together the ground flaxseed and water to make a ‘flax egg’. Let it sit for several minutes, or until slightly thickened *(skip this step if you are using real eggs).

Step 3

In a large bowl, whisk together the gluten-free all-purpose flour, almond flour, baking powder, baking soda, cinnamon, nutmeg, salt, shredded coconut and hemp seeds.

Step 4

In a medium bowl mix mashed banana, vanilla extract, avocado oil, maple syrup, shredded carrot and shredded zucchini, stirring to combine.

Step 5

Add the bowl of wet ingredients and the now thickened flax egg *(OR the real egg IF you are substituting) into the dry ingredients and stir to combine.

Step 6

Fill the prepared muffins cups with batter - you can fill each cup nearly to the top as they do not expand much.

Step 7

Bake for 30-35 minutes (cooking times may vary based on your oven) or until a toothpick inserted into the middle of a muffin comes out clean and the tops are slightly golden. Let cool completely. Enjoy!