Gluten-free Banana Zucchini Muffin
1/2 cup brown sugar
1/2 cup dairy-free margarine
2 large eggs
1 Tbsp. vanilla extract
3 medium banana, mashed
1 large zucchini, about 2 cups shredded
1 Tbsp. apple pie starch
1/4 tsp. ground nutmeg
3 tsp. baking powder
1/2 tsp. sea salt
1 cup sorghum flour
1/2 cup buckwheat flour
3/4 cup tapioca starch
1/4 cup cornstarch
Cream together sugar and margarine in a mixer and then add your eggs one by one, whisking together. Add vanilla and then mashed banana and whisk. Fold in shredded zucchini.