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

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