(Yields 18 muffins)
Wet ingredients:
2 cups shredded zucchini
1 cup shredded carrot
2 large eggs
1¾ bananas
1 cup (¼-inch) apple slices, skin on
1/2 cup canola oil
2 tsp. pure vanilla extract
1 cup coconut palm sugar
Dry ingredients:
2 cups Cup4Cup Wholesome
gluten-free flour
1/4 tsp. baking powder
2 tsp. baking soda
1 tsp. kosher salt
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 cup chopped walnuts
Preheat the oven to 350°F.
Place the wet ingredients in a food processor and process until smooth. In a large bowl, mix together all dry ingredients except the walnuts. Fold in the wet ingredients and combine until smooth, but do not overmix. Stir in the walnuts.
Divide the batter among 18 greased muffin tin cups. (Bake in two batches if you only have one muffin pan.) Bake the muffins for 15 minutes, or until golden in the center and browned around the edges. Check one for doneness by inserting a toothpick into its center. If not done, continue baking the muffins until a toothpick comes out clean. Remove the muffins from the oven, cool for 10 minutes in the pan, and then transfer to a cooling rack. Muffins will keep for four days in the refrigerator or can be frozen to enjoy later.
