Gluten Free Zucchini Muffins
12-15 muffins
YIELD
15 minutes
PREP TIME
BAKE TIME
45 minutes
TOTAL TIME
Ingredients
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
Instructions
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.
LEARN TO MAKE IT
LATEST RECIPES
Pumpkin Pie Steel Cut Oats
Steel cut oats are hearty, healthy and less processed than rolled oats. Though they take a bit longer to cook, this cozy and flavorful breakfast is worth the wait.
Read moreApple Pie Overnight Oats
Warm fall spices give these overnight oats the perfect apple pie flavor.
Read moreFig and Goat Cheese Flatbread
Anthony's walnuts bring the perfect crunch to this fig, goat cheese and arugula flatbread.
Read more