Gluten Free Zucchini Muffins
Delicious zucchini muffins that are easy to make. This recipe is gluten free and dairy free.
Bob's Red Mill 1:1 Gluten Free All Purpose Flour
cup + 2 T.
about 1 small banana
grated and squeezed
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.
To squeeze out the zucchini, place the grated zucchini in a clean kitchen towel. Gather the towel at the top and twist to squeeze out the excess moisture.
Gluten Free Zucchini Muffins https://www.peelwithzeal.com/gluten-free-zucchini-muffins/