for 12 muffins
Ingredients:
2 large eggs
½ cup sugar
2 ½ tablespoons pure maple syrup
½ cup mashed ripe banana (about 1 medium sized)
¼ cup unsweetened applesauce
¼ cup avocado oil or melted and slightly cooled coconut oil
1 teaspoon vanilla
1 ½ cups gluten free 1:1 gluten free flour mix (such as Bob’s Red Mill)
1 teaspoon cinnamon
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
1 cup shredded zucchini
¼ cup of chopped walnuts (optional)
Directions:
- Preheat your oven to 350 degrees Fahrenheit then line muffin tin with liners and set aside.
- In a bowl, mix together the eggs, sugar and maple syrup until smooth.
- In another bowl, mix together gluten free flour, cinnamon, baking powder, baking soda, and salt. Add the dry ingredients to wet ingredients in two batches, stirring until the flour is just mixed in before adding the second batch.
- Fold in the shredded zucchini into the batter until just combined.
- Scoop batter into lined muffin tins, filling them ¾ of the way full then bake for 17-20 minutes, rotating the muffin tin halfway thorough, or until a toothpick inserted into the center comes out clean. Allow muffins to cool in tins for 3-4 minutes before removing to a cooling rack to cool completely. Store in an airtight container at room temperature for 2-3 days or freeze in a freezer bag or alternative.
