GLUTEN FREE ZUCCHINI CARROT PARMESAN MUFFINS
Gluten-free zucchini carrot parmesan muffins are perfect for a savoury breakfast or as a side dish at lunch or dinner with soup and salad.
Equipment
- 1 stand mixer or use a large mixing bowl and a hand mixer
- 1 spatula
- 10-12 Paper Muffin Liners
Ingredients
- 1 cup shredded zucchini
- 1 cup shredded carrot
- 1/2 cup shredded sharp cheese
- 1/4 cup shredded parmesan cheese
- 1/2 cup gluten- free rolled oats
- 1 1/2 cup gluten free flour blend
- 1/2 cup white sugar
- 1 Tbsp gluten-free baking powder
- 1/2 tsp salt
- 3 large eggs
- 1/2 cup canola oil
Instructions
- Preheat oven to 350 degrees.
- Line a 12 cup muffin pan with 10-12 paper liners.
- In a stand mixer or use a large bowl and hand mixer-add the eggs, oil and sugar and mix until blended.
- Add the oats, gluten free flour, salt and baking powder and mix on low speed. Increase speed to medium and beat until smooth.
- Add the shredded zucchini, carrot and cheeses and mix on low speed.
- Use an ice cream scoop to drop batter into lined muffin cups.
- Bake in oven for 22-25 minutes.
- Remove and cool.
Tried this recipe?Let us know how it was!