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.
– 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)
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.
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.
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.
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.
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.