1/2 cup amaranth flour (or you could use 1 1/2 cup gluten free flour mix in place of all 3 flours)
1/2 cup sorghum flour
1/2 cup rice flour or garbanzo bean flour
1 teaspoon cinnamon
1 1/2 teaspoon powdered stevia
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup coconut oil
2 eggs or egg replacer
1 cup zucchini, shredded
1 cup nuts or dairy soy free chocolate chips
1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- Combine all ingredients in mixing bowl, stirring until well blended.
- Pour into greased muffin tin or cupcake liners.
- Bake for 25 minutes and check muffins.
I have also made these with shredded carrot instead of zuchinni and they are really good too.
