Gluten Free Zucchini Mini Muffin Lunchbox Treats
From the Produce Department
- 1 cup zucchini, shredded
- 1 cup carrots, shredded
- 1 cup sweet potato, shredded
- 1 cup Vermont apples, peeled, cored and chopped
From the Bulk Department
- 2/3 cup shredded coconut or coconut flakes, sweetened
- 1/2 cup walnuts, chopped (almonds work as well) Don't like nuts? Substitute equal amount of cranberries or raisins.
- 2 cup gluten-free flour
- 1 cup organic sugar (+ 1/4 cup if using unsweetened coconut flakes)
- 1 tbsp ground cinnamon
- 1/8 tsp ground ginger
- 2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup sunflower or safflower oil
- 1 tsp vanilla extract
From the Dairy Department
- 3 large eggs, whisked together lightly
From the Grocery Department
- 1/4 cup applesauce, unsweetened
Preheat oven to 375ºF. Line mini-muffin pans with paper liners to fit.
Combine carrots, zucchini, sweet potato, apple, coconut, and nuts, and gently toss together. Set aside.
Combine the flour, sugar, cinnamon, ginger, baking soda and salt in a large bowl. Mix well. Set aside.
Combine eggs, oil, applesauce, and vanilla and whisk together. Pour this mix into the dry ingredients (flour, spices, etc.) and stir until batter is moist. The batter will be thick.
Fold the veggie/fruit mixture into your batter, gently but thoroughly.
Scoop batter into muffin liners to about the 2/3 mark. (If you are not using liners, be sure to grease the muffin tins) and bake at 375ºF. until tops are lightly browned. Should take about 10 -12 minutes. Test doneness by inserting a toothpick in one of the middle-most muffins. If it comes out clean, they are done. If additional time is needed, check muffins at 3 minute intervals.
Cool at least 15 minutes before removing from tins and serving. You can freeze these for future use in airtight freezer containers. What a great lunchbox treat!