This recipe makes 12 standard size muffins. It is gluten free, dairy free, peanut free and soy free. It can be made tree nut free by substituting the coconut oil for another vegetable oil.
Add carrot to food processor and pulse until finely riced, like in a cold slaw.
Measure out 1/2 cup of the riced carrot and add to a mixing bowl.
Add zucchini to food processor and pulse until finely riced, like in a slaw.
Measure out 1 cup riced zucchini.
Add your apple sauce to the bowl and mix by hand with a whisk or fork.
Add your oil and beaten egg. Continue to mix until smooth.
Add your sugar to the bowl and mix until dissolved.
Fill muffin cups 2/3 of the way full with batter.