Zucchini & Carrot Muffins (gluten-free & paleo-friendly)
  • 1bag Simply Paleo Muffin & Cupcake Baking Mix
  • 2 eggs
  • 1/2cup olive oil
  • 1/2cup unsweetened milk substitute(hemp milk, coconut milk, nut milk)
  • 1/2cup maple syrup
  • 2tsp vanilla extract
  • 1 small mashed banana
  • 1 small zucchinigrated and gently squeezed through thin towel to remove excess liquid
  • 1 carrotgrated and gently squeezed through thin towel to remove excess liquid
  1. Preheat oven to 350 degrees F. Grease or insert baking cups into muffin tin.
  2. In large bowl or bowl of electric mixer, add all dry ingredients. Mix well. Then, add grated carrot and zucchini and mix again until less clumpy.
  3. In separate bowl, add all liquid ingredients, including mashed banana. Whisk until smooth consistency.
  4. Pour liquid mixture into dry mixture, and mix well until full combined.
  5. Using scooper, scoop batter into muffin tin in equal proportions.
  6. Bake at 350 degrees F for 25 minutes or longer until lightly browned on top and tooth pick test comes out clean.
  7. Let cool in tin and then on cooling rack before enjoying.
Recipe Notes

This recipe is my standard muffin recipe using the Simply Paleo Muffin & Cupcake Baking Mix. You can switch out the flavor ingredients to other flavors very easily by substituting the zucchini and carrot for something else such as blueberries or naturally sweetened chocolate chips (yum!).