Zucchini Quinoa Moist Muffins

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2 large zucchinis (grated up)
3 eggs (or equivilant egg replacer)
1 cup date sugar
1 cup safflower oil
1 tsp. vanilla
1 1/2 cup tapioca flour
1 1/2 cup quinoa flour
1 tbsp. xanthan gum or guar gum
1 tbsp. cinnamon
1 tsp. sea salt
1 tsp. baking powder
1 tsp baking soda

Shred zucchini into thinly disguised vegetables. Make sure to use NON alcohol / natural vanilla. Mix all ingredients thoroughly. Bake 375 degrees for 25-30 minutes. Source: Modified Special Diets for Special Kids