Gluten-free, Allergy-free Zucchini Muffins

This yummy muffin recipe comes from our new book, The Everything Guide to Cooking for Children with Autism (Adams Media, 2009). Zucchini muffins are great at this time of year. You still want something that feels celebratory (like a sweet muffin), but that sneaks some nutrition in alongside the goodness.

You can freeze these and heat them as you want to eat them.

Zucchini Muffins

Makes 12 muffins

Ingredients:

3 cups gluten-free all-purpose baking flour
1 1/2 teaspoons xanthan gum
1 teaspoon baking soda
1 3/4 teaspoons baking powder, divided
1 teaspoon salt
1 teaspoon cinnamon
3/4 cup applesauce
1 1/2 cups packed dark brown sugar
1/4 cup canola oil
1/2 cup flaxseed meal
1 tablespoon gluten-free vanilla extract
2 cups raw grated zucchini

Preparation:

Preheat oven to 350.
Oil a standard muffin pan.
In a medium bowl, combine flour, xanthan gum, baking soda, 1 teaspoon baking powder, salt, and cinnamon. Stir with a whisk.
In a large bowl, combine applesauce with 3/4 teaspoon baking powder.
Mix in brown sugar, oil, flaxseed meal, and vanilla.
Mix in zucchini.
Slowly mix dry ingredients into wet, adding one half at a time. Stir until combined.
Spoon into oiled muffin pan.
Bake 25-30 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Happy Cooking! (and Happy New Year!)
Kim 

My new book,  Ancient Grains: A Guide to Cooking with Power-Packed Millet, Oats, Spelt, Farro, Sorghum & Teff (Superfoods for Life), is available now! Super Seeds, is available now! You can also find tasty recipes in Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes.