Gluten Free Zucchini Muffins
1 1/3 cup zucchini shredded or blended 2 eggs 1 cup Anthony’s Coconut Sugar 1 tsp vanilla extract 1 T Anthony’s Cassia Cinnamon 1 tsp Anthony’s Guar Gum 1 cup Anthony’s Almond Flour 1 tsp baking powder 1 cup Anthony’s Brown Rice Flour 1 cup Anthony’s Maroo Raisins
Preheat the oven to 350 degrees. Add muffin liners to a muffin pan. In a bowl, combine the zucchini, eggs, vanilla extract, & coconut sugar. Next, add the cinnamon, guar gum, almond flour, baking powder, & brown rice flour. Mix the wet ingredients into the dry ingredients until combined. Fold in the raisins. Use a large spoon or cookie scooper to add the muffin batter to the muffin liners in the pan. Place the muffin pan in the oven and cook the muffins for 20-25 minutes or until the muffins are cooked through. Allow the muffins to cool for 10-15 minutes and then serve warm. Store the leftover muffins in a covered container.