Muffins, Muffins, Mad about 'Em

Preheat oven to 350 degrees and prepare muffin tin of your choosing: I very much recommend paper liners of some sort. Add grated zucchini and beats to wet ingredients EXCEPT for the vinegar. Dice peaches small and irregularly, adding to wet ingredients. Combine all dry ingredients beside baking soda and set aside.
Add vinegar and baking powder last, together and then to rest of mixed batter, after wet and dry mixtures have been combined. Bake for approximately 25 minutes - these muffins do take a bit of time but keep moist. Browning on muffin cap reflect doneness.

2 Egg

1 cup Rice Flour, Brown

1 1/4 cups Gluten Free Sorghum Flour

1/2 cup Sugar

3 medium Peach

1/2 zucchini(s)

1 Beets, Raw

1/2 cup Hemp Protein Powder

6 oz Low fat yogurt

1 tbsp Safflower Oil

1 tsp Salt

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

1 tbsp White Balsamic Pear Infused Vinegar

1/4 cup water

1 tbsp Xanthan Gum

1/4 cup Agave Nectar

So simple, really.
Healthy, hearty too.
Weekend brunch
Portable too!

http://www.livestrong.com/recipes/peachy-gluten-free-zucchini-bread/