Gluten-free Zucchini Muffins
Many gluten-fee baked goods are dry and crumbly, but these moist gluten-free zucchini muffins have good texture
and taste really great.
Zuke Muffin Ingredients
- 1-3/4 flour mix (see below)
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 tsp Cinnamon (variation: 1 tsp cinnamon & 1 tsp ginger)
- 1/4 tsp nutmeg
- 1/2 c. Sugar
- 1/4 c. Brown sugar
- 2 Eggs
- 1/3 c. Melted butter
- 1/4 c. Almond milk (or dairy)
- 1 tsp lemon juice
- 2 tsp vanilla
- 1 C. Grated zuke
- 1/2 C. Walnuts, raisins, or chocolate chips (optional)
Flour Mixture Ingredients (non-glutinous)
- 30% buckwheat
- 30% potato starch
- 30% almond flour
- 10% arrowroot (tapioca)
Instructions
Combine and mix dry ingredients throughly.
Mix butter, eggs, milk,
lemon juice, vanilla, and grated zukes into dry ingredients.
Spoon batter into a muffin tin (or 'mini' bread pans)
Bake for 25-30 minutes at 350 degrees F.
Enjoy!