This delightful recipe combines the nutritious benefits of zucchini with the warm, comforting flavors of cinnamon and sugar. Perfect for breakfast, snacks, or even dessert, these muffins are not only gluten-free but also incredibly moist and flavorful.
Ingredients
Scale:
1 ½ cups gluten-free all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
1 cup grated zucchini (about 1 medium zucchini), packed
½ cup granulated sugar
¼ cup brown sugar, packed
½ cup vegetable oil or melted coconut oil
2 large eggs
1 teaspoon vanilla extract
2 tablespoons granulated sugar (for topping)
1 teaspoon ground cinnamon (for topping)
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.
In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt.
In another bowl, combine the grated zucchini, granulated sugar, brown sugar, oil, eggs, and vanilla extract. Mix until well combined.
Pour the wet mixture into the dry ingredients and stir gently until just combined.
Evenly distribute the batter among the prepared muffin cups, filling each about ¾ full.
In a small bowl, mix together the granulated sugar and cinnamon for the topping. Sprinkle this mixture over the muffin batter in each cup.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Once done, remove the muffins from the oven and let them cool in the pan for 5 minutes before transferring them to a wire rack.
