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Gluten-free Zucchini Muffins

Scrumptious Gluten-Free Zucchini Muffins

Get ready to devour these delicious treats. Whether you bake muffins, mini muffins, or use a whoopie pan to create sandwich rolls, this recipe is one you will continue to use often.
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Ingredients
  

  • 2 eggs
  • 1/2 - 3/4 cups Organic Rice Milk
  • 3 Tbsp organic apple sauce (no sugar added)
  • 3 Tbsp coconut oil
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 1/2 cups grated zucchini (1 medium zucchini)
  • 2 tsp cinnamon
  • 3/4 cup organic brown rice flour
  • 3/4 cup millet flour
  • 3 Tbsp ground flax seed
  • 2 tsp baking soda
  • 1/2 tsp guar gum
  • handful of raisins, nuts optional

Instructions
 

  • Heat the oven to 375°.
  • Grate one whole medium zucchini. Squeeze out the excess water. Set aside.
  • In one bowl, mix all of the dry ingredients: the flours, flax seed, baking soda, guar gum and cinnamon. 
  • In another bowl, add the eggs, applesauce, maple syrup, and vanilla.  Whisk together.
  • Add the dry ingredients to the wet and slowly whisk in ½ cup of milk until combined. 
  • *Melt the coconut oil, and mix it in quickly so it doesn’t clump up. If coconut oil hits cold ingredients it tends to harden. Adding it later in the recipe tends to work well.
  • If the mixture is still very thick, add another ¼ cup of the milk to the batter. You should have a thick but creamy consistency.
  • Once all is blended, fold in the grated zucchini. Then add the raisins and/or nuts.  Let the batter sit for 5-10 minutes. Grease the muffin pan with a little coconut oil. Fill each section with batter, about 3/4 filled.
  • Bake times: (Oven temps vary, so check muffins as they bake to see if you need the added time)
    Bake time for muffins: 25 – 30 minutes in muffin tins.
    Bake time for mini-muffins: about 15-20 minutes
    Bake for whoopie pie pan: 15-20 minutes
    They should be cooked through so your knife comes out clean when inserted.

Notes

Whoopie Pie pans offer a great way to create a sandwich bread. Mini-muffins are a fabulous snack for little ones. 
These muffins are great to serve for breakfast or with your favorite soup.
You can substitute all applesauce for the coconut oil if desired.
Substitute the eggs: 1T ground flax seed + 3T water per egg. Allow to sit to gel for about 5 minutes before adding to the batter.
Watch your oven as temps vary per oven.
Keyword dairy-free, easy gluten-free, glutenfree sandwich bread, zucchini, zucchini muffins