Zucchini Carrot Apple Muffins

These delightful muffins blend the moistness of grated zucchini, the sweetness of carrots and apples, and the richness of peanut butter. Enhanced with coconut milk and a hint of cinnamon, they are a perfect gluten-free treat that is both nutritious and satisfying. Ideal for breakfast or a snack, these muffins are packed with protein and fiber, making them a wholesome choice for any time of the day.

Ingredients:

• 1 cup gluten-free flour
• 1/2 cup peanut butter
• 1 cup grated zucchini
• 1 cup grated carrots
• 1 cup grated apple (about 1 medium apple)
• 1/2 cup coconut milk
• 1/4 cup oil (coconut or vegetable)
• 1/2 cup protein powder
• 1 teaspoon baking soda
• 2 eggs
• 1 teaspoon cinnamon
• 1/4 cup honey or maple syrup (optional for extra sweetness)

Instructions:

1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly.
2. In a large bowl, combine the gluten-free flour, protein powder, baking soda, and cinnamon.
3. In another bowl, mix together the peanut butter, coconut milk, oil, and eggs until smooth.
4. Add the grated zucchini, carrots, and apple to the wet mixture, stirring well to combine.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined. If desired, add honey or maple syrup for additional sweetness.
6. Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
7. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
8. Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.