Recipe- Healthy To Eat Zucchini Muffins

Moist and delicious gluten free zucchini muffins that are great for a quick breakfast, snack, or treat. You don't even need a stand mixer for this easy muffin recipe - just a whisk and a bowl! We also love these zucchini muffins because they are dairy free. Making them perfect for the whole family.

Ingredients

1 ¼ cups Bob's Red Mill 1:1 Gluten Free All Purpose Flour 205 g
1 teaspoon baking bowder
½ teaspoon baking soda
¼ teaspoon kosher salt
¼ cup + 2 T. sugar
¼ cup brown sugar
⅓ cup vegetable oil
¼ cup mashed banana about 1 small banana
2 eggs
1 C zucchini grated and squeezed

Method

- Preheat the oven to 350 degrees. Grate the zucchini and squeeze once to release some excess moisture. Mash the banana with a fork and measure. Grease a muffin tin with nonstick cooking spray.

- In a large bowl whisk together vegetable oil, mashed banana and both sugars.

- Add eggs one at a time whisking well after each addition. Stir in the grated zucchini.

- Add all the dry ingredients to the bowl and whisk to combine.

- Scoop the batter into the muffin tin about ¾ of the way full. You should get 9 muffins.

- Bake for 21 minutes until the tops are golden and a toothpick comes out clean.