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!
