Gluten-Free Zucchini, Carrot, Raspberry Breakfast Muffin

Gluten-Free Zucchini, Carrot, Raspberry Breakfast Muffin

Prep Time: 30 min
Bake: 350 degrees

Bake Time: 20-25 minutes

2 ¼ cups of flour

1 ¼ cups of sugar

1 teaspoon of xanthum gum

1 Tablespoon of cinnamon

2 teaspoons of baking soda

1 teaspoon of baking powder

½ teaspoon salt

2 cups of graded carrots (4 carrots)

1 cup of shredded zucchini

¾ cup of cran-raisins

1 cup of raspberries

3 large eggs

1 cup of canola oil

1 ½ teaspoon vanilla

½ cup of chopped walnuts

Instructions:

1.  Combine dry ingredients and stir.

2.  Combine wet ingredients separately, stir and mix.

3.  Add the wet ingredients to the dry.  Stir.  It will be a little lumpy.

Copyright:  Lizah H.