Gluten Free Zucchini Muffins are outrageously delicious! These lovely muffins are terrific for breakfast or snacks throughout the day. They include zucchini, walnuts, dried cranberries and maple syrup and explode with flavor and texture. These hearty muffins are healthy and satisfying. You won't want to stop eating them.
1cupdried cranberries(or you can use raisins or chopped dates)
3cupszucchinishredded, (about 1 ½ medium size zucchini)
2largeeggs
2 3/4cups gluten free flour(you can also use regular flour)
1tsp.baking powder
1 tsp.baking soda
2tsp.cinnamon
1/2tsp.nutmeg
1tsp.ginger
1/4tsp.sea salt
1cupmaple syrup(or 1 1/3 cups sugar)
2tsp.vanilla extract
1cupwalnutschopped
3/4cupunsalted buttermelted (1 1/2 sticks)
Instructions
Preheat oven to 425°.
Whisk eggs, maple syrup and vanilla in a large mixing bowl.
Stir in the melted butter and zucchini.
Combine GF flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon in a small mixing bowl.
Add to zucchini mixture with walnuts and cranberries (or raisins).
Grease muffin pan (or use paper liners and spray the paper liners with cooking spray).
Fill the muffin tins to the top, evenly distributing the muffin batter.
Bake at 425° for 5 minutes.
Reduce temperature to 350° and continue baking for 15-20 additional minutes, or until a toothpick inserted in center comes out clean.
Allow muffins to cool about 5 minutes before removing from tins and placing on wire rack.
Notes
NOTE: This recipe was originally made with regular flour. It’s also excellent with gluten free flour.NOTE: The mixture thickens up a lot after about a minute of sitting out.NOTE: If desired, smooth the tops of the muffins before baking.