GF Autumn Muffins
A sweet and moist quick bread recipe full of vegetables with many preparation possibilities. Autumn muffins are a perfect make-ahead for when you have a house full of guests and need an easy breakfast item or snack.
GF Autumn Muffins
Ingredients
- 3/4 c granulated sugar
- 1/2 c cooking oil (I used vegetable oil)
- 2 eggs
- 1 tsp vanilla
- 1/2 tsp ground cinnamon
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 2 c Better Batter All-Purpose Flour
- 1/2 c fresh-grated zucchini
- 1/4 c fresh-grated carrot
- 1/4 c mashed banana
- 1/2 c finely chopped walnuts (optional)
- Cooking spray
Instructions
Preheat and Prepare the Pan. Preheat the oven to 375 and °F. Coat a standard muffin pans with cooking spray.
Make the batter. In a large bowl whisk together the sugar, oil, eggs, vanilla, cinnamon, salt, baking soda, and baking powder until smooth. Stir in the flour until just combined. Finally stir in the zucchini, carrots, banana, and walnuts (if using) until well combined.
Divide evenly among the wells of the muffin pan.
Bake. Bake for 16-18 minutes or until muffins are lightly browned on top and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool in the pan for 5-10 minutes before cooling completely on a wire rack. Serve warm or at room temperature.
Make into a loaf instead by spraying one 9x4 loaf pan with cooking spray. Then cut 2 strips of parchment paper to fit the bottoms and up the short sides of the pans, allowing the parchment to hang over the ends, for easy removal. Spray the loaf pan again. Spoon the batter into the loaf pan and gently smooth the top.
Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. You may need to tent with foil halfway through baking if the top is browning too quickly. After baking, let cool 10 minutes in the pan before using the parchment paper lift out and onto a cooling rack.
Idea: Double this recipe and freeze some for another time. Yum!
Adapted from Cookies & Cups
