INGREDIENTS

• 1 cup Bob's Red Mill 1:1 gluten-free baking flour
• ½ teaspoon ground cinnamon
• ¼ teaspoon salt
• 1 teaspoon baking soda
• 3 tablespoons avocado oil
• ½ cup pure maple syrup
• 1 large egg, beaten
• 1 teaspoon vanilla extract
• 1 cup finely grated zucchini
• ½ cup finely grated carrot
• ½ cup golden raisins
• ½ chopped nuts (optional)

INSTRUCTIONS

• Preheat oven to 350°F and place rack in the center of the oven. Coat a mini muffin pan with avocado oil (spray or use a towel to wipe it down.) Or, use baking cups or papers. 
• Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
• In a large mixing bowl, stir together the oil, maple syrup, egg, and vanilla extract.
• Combine the flour mixture with the wet ingredients. 
• Fold in zucchini, carrot, raisins, and nuts. 
• Fill each cup in the mini muffin pan approximately ¾ full.
• Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes about 24 mini muffins

Use a regular muffin pan or bread pan for bread.