The Best Gluten-Free Zucchini MuffinS

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Indulge in the perfect blend of moistness and flavor with these delightful gluten-free zucchini muffins. Packed with wholesome ingredients, these muffins are not only a treat for your taste buds but also a healthier option for those with gluten sensitivities. Follow this easy five-step recipe to bake a batch of these scrumptious muffins and savor the goodness of gluten-free baking.

INGREDIENTS 

– 2 cups gluten-free all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoon ground cinnamon – 1/2 cup unsweetened applesauce – 1/4 cup melted coconut oil – 1/2 cup maple syrup or honey – 2 large egg – 1 teaspoon vanilla extract – 1 1/2 cups grated zucchini (excess moisture squeezed out) – 1/2 cup chopped nuts or chocolate chips (optional)

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INSTRUCTIONS

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly. This ensures easy removal and a tidy presentation.

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Step 1

In a medium-sized bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, and ground cinnamon. This creates a well-blended dry mixture, ensuring an even distribution of leavening agents and spices. 

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Step 2

In a separate large bowl, combine the applesauce, melted coconut oil, maple syrup or honey, eggs, and vanilla extract. Whisk these wet ingredients until smooth and well combined. 

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Step 3

Fold the grated zucchini into the wet mixture until evenly distributed. If desired, add chopped nuts or chocolate chips to enhance texture and flavor. This step adds a delightful crunch or a burst of sweetness to your muffins. 

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Step 4

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be cautious not to overmix, as this can affect the texture of your muffins. A few lumps are perfectly fine. 

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Step 5

Also Check How to Make Gluten-Free Scones