1 cup brown rice flour

2 tsp. baking powder

½ tsp. baking soda

1 tsp. cinnamon

2 eggs

Preheat the oven to 375 degrees

Line a muffin pan with paper baking cups (this recipe will make 12)

Sift the rice flour, baking powder, baking soda and cinnamon into a small bowl.

In a large bowl, whisk together the wet ingredients (eggs, agave syrup, oil and vanilla) Once well mixed stir in the shredded carrots and zucchini.

Add the sifted dry ingredients to the zucchini mixture and stir to incorporate all of the flour. Fold in the walnuts if you choose to use them.

Spoon the batter into the muffin cups

Bake for 18-20 minutes or until a wooden toothpick inserted into the center comes out clean

Enjoy warm with a little butter, let them cool and refrigerate or freeze for future use

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