Imported by CMRad
These are the muffins I make for Mason. This recipe is the full batch, I usually make a half batch, still using 1 full egg. It needs a little salt and the full amount of sugar. I also do half GF flour and half almond flour, and do half zucchini half carrot, and add 2 Tbs of hemp hearts. To make mini muffins, bake for 15 minutes at the same temp that the recipe calls for.
Servings: 12
Prep Time: 10 min
Cook Time: 23 min
Total Time: 33 min
Ingredients
- 2 Cups (340 G) Grated Zucchini (About 1 Medium)
- 1 Large Egg
- ½ Cup (100 G) Granulated Sugar
- ½ Cup (117 G) Packed Brown Sugar
- ¼ Cup (55 G) Oil (Any Preferred)
- 2 Teaspoons Vanilla Extract
- 1 ½ Cup (214 G) All Purpose Gluten Free Flour (Cup4 Cup Brand Is Recommended )
- 1 Teaspoon Baking Powder
- ½ Teaspoon Baking Soda
- 1 ½ Teaspoon Ground Cinnamon
- ½ Cup (Optional) Miniature Semi Sweet Chocolate Chips
Instructions
- Line standard-size muffin cups with paper liners or grease with nonstick cooking spray. The oven preheats later while the muffin batter rests. (This allows time for the gluten-free starches to soften and hydrate with the liquids.)
- Grate zucchini and lay in a double layer paper towel or dish towel. Squeeze gently to soak up excess water and set aside.
- In a large bowl whisk together egg, sugar, packed brown sugar, vegetable oil, and vanilla extracts. Stir in slightly dried zucchini.
- Add flour, baking powder, baking soda, and cinnamon. Stir until very well combined, and no flour pockets remain. If using chocolate chips, stir in.
- Preheat the oven to 350°F. While the oven is preheating, use a large trigger scoopto distribute the batter between the muffin cups or fill each cup about ⅔ full. The muffins should sit 15-20 minutes before baking.
- Bake for 23-25 minutes, our until the tops are set and lightly spring back when touched. Cool in pan for 5 minutes before turning onto a wire rack.