Gluten Free Carrot Zucchini Muffins

by Ingrid Lee
(Toddlers Are Fun.com)

1 Very ripe mashed Banana
1 cup unsweetened applesauce
1/4 cup cup melted coconut oil
1 egg, slightly beaten
1/4 cup maple syrup
2 teaspoons vanilla
2 cups grated fresh zucchini
1 cup grated carrots
2 cups quick oats
1 cup rice flour
2 teaspoons baking powder
pinch salt
1/2 cup crushed walnuts (omit if there are food allergies)
1/2 cup dried cranberries

Preheat oven to 375 degrees F. Fill cupcake or muffin pan with liners.
In a large bowl combine banana, applesauce and oil. Blend in one egg, syrup and vanilla. Stir in zucchini and carrots.
In another bowl, mix oats, flour, baking powder and salt. Stir wet mixture into dry, until combined. Fold in nuts and cranberries. Fill liners and bake 20 t0 30 minutes. Cool for 5 minutes...YUMMY..:0)