Zucchini Muffins
Course: Bread, BreakfastDifficulty: EasyServings
12 – 16
servingsPrep time
15
minutesCooking time
15
minutesTotal time
30
minutesMy kids absolutely devour these muffins—they’re so delicious! I grew up eating these muffins (back then with white and whole wheat flour), and they were always our favorite. I’ve adapted them to be gluten-free, and honestly, they’re just as good.
Ingredients
1 1/2 cups featherlight flour
1/2 cup brown rice flour
1 teaspoon xanthan gum
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs, beaten
1 cup milk
1 cup grated zucchini (about 1 small zucchini)
2 tablespoons butter, melted
Directions
- Preheat oven to 375 degrees.
- Mix dry ingredients together in a medium bowl.
- Melt the butter and set aside.
- Grate the zucchini.
- Add beaten eggs, milk, zucchini and melted butter to the dry ingredients. Mix all together until moistened.
- Fill muffin tins 2/3 full. Bake for 15-18 minutes.
Notes
- You can use 2 cups featherlight flour instead of 1 1/2 cups featherlight and 1/2 cup brown rice flour.
