This recipe for gluten free zucchini muffins is a great way to sneak some veggies into your family’s diet. The muffins are chock full of healthy zucchini and have real staying power.
Preheat oven to 375° F. Grease or line 12 standard muffin cups.
In a medium mixing bowl, whisk together the gluten free flour, baking soda, baking powder, cinnamon, salt, and nutmeg. Set aside.
In a large mixing bowl, stir together the melted butter, sugars, eggs, and vanilla until combined. Add the zucchini and stir to combine.
Add the dry ingredients to the wet ingredients and stir until combined.
Divide the batter among the prepared muffin cups, using about 3 tablespoons of batter per cup.
Bake for 18-20 minutes or until a wooden pick inserted into the center of a muffin comes out clean.
Cool the muffins in the pan for 5 minutes. Then transfer the muffins to a wire rack to cool completely.
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