Sugar Free & Dairy Free Mini Carrot Zucchini Muffins
Servings 6
Calories 130kcal
Ingredients
- ½ cup plus 2 tablespoons gluten free flour I used Bob's Red Mill
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup erythritol
- 2 tablespoons unsweetened applesauce
- 3 tablespoons olive oil
- 1 egg room temperature
- ½ teaspoon vanilla liquid stevia
- ¼ cup grated carrot
- ¼ cup grated zucchini
Instructions
- Preheat oven to 350 degrees. Line 12 mini muffin cups with silicone or paper liners.
- In a bowl, whisk the first 6 ingredients together.
- In a separate bowl, whisk the applesauce, oil, egg and liquid stevia.
- Add the flour mixture to the wet ingredients and stir until just combined.
- Mix in the carrot and zucchini.
- Fill the muffin cups with batter and bake 15 minutes until light golden brown.
- Cool 5 minutes in pan then transfer to a wire rack to finish cooling completely.
Notes
Weight Watchers Points Plus for two: 4*
Nutrition
Serving: 2g | Calories: 130kcal | Carbohydrates: 13.6g | Protein: 2g | Fat: 7.4g | Saturated Fat: 1.1g | Cholesterol: 30mg | Sodium: 67mg | Fiber: 0.6g | Sugar: 0.6g