3-A-DAY MUFFINS

1-1/4 c. tapioca flour
1-1/4 c. cornstarch
1-1/4 c. white rice flour
3-1/2 t. potato flour
5-1/2 t. guar gum
1/2 c. + 2 T. packed brown sugar
4 t. cinnamon
2 t. baking soda
2 t. baking powder
1/2 t. salt
2 c. shredded carrots
2 c. chopped apple
1 large zucchini, shredded
1 c. raisins (optional)
1 c. almond milk
1/4 c. canola oil
2 t. vanilla extract
4 large egg whites

1. Preheat oven to 375.

2. Combine dry ingredients (tapioca flour through salt) in a large bowl. Whisk together well. Stir in carrot, apple, zucchini and raisins (if using them).

3. Combine milk, oil, vanilla and egg whites in blender or food processor and process until smooth. Pour over flour mixture and stir just until moist and blended.

4. Spoon batter into muffin tins. Bake at 375 for 15 minutes, then turn down heat to 300 and bake for another 25 minutes.

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These freeze well and can be defrosted easily in the microwave.