• 1/4 cup brown rice flour
• 1/4 tsp. fine sea salt
• 1    tsp. baking powder
• 1/2 tsp. baking soda
• 2    tsp. ground cinnamon
• 1/3 cup melted, refined coconut oil (refined has a neutral coconut flavor)
• 1/3 cup maple syrup
• 1    egg or egg replacer
• 1/2 cup grated carrot
• 1/2 cup grated zucchini

 
Preheat oven to 350 degrees F.  Line muffin cups with liners.   In a mixing bowl, combine the flours, salt, baking powder, baking soda and cinnamon.  In a separate bowl, whisk together the oil, syrup and egg or prepared egg replacer.  Add the liquid mixture to the dry ingredients and mix until combined.  Now, add the carrot and zucchini, and stir until evenly incorporated.  Fill the muffin liners to ¾ full and bake for 15-18 minutes or until a toothpick inserted comes out clean.