Use Jovial Gluten Free Pastry Flour No. 3 or Homemade Mix
Low Fat – No Starch Added
Turning over a healthy leaf this year? Give these delicious and healthy gluten free apple zucchini muffins a try. They are moist and sweet, virtually no oil, less sugar, no added starch, plus the benefits of ancient gluten free grains.
This recipe is available to everyone.
Gluten Free Apple Zucchini Muffins
For the Muffins:
- 2-1/4 cups Jovial Gluten Free Pastry Flour No. 3 (288g/10.1 oz) (or see copycat recipe blend above)
- 3/4 cup dark brown sugar (121g/4.2 oz)
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice or more cinnamon
- 1/4 teaspoon salt
- 1 tablespoon apple cider vinegar + enough water to make 1 cup or 1 cup buttermilk
- 3/4 cup unsweetened applesauce
- 1 large egg
- 1 tablespoon oil walnut, avocado, coconut, light olive, canola, or vegetable oil
- 1/2 cup grated zucchini lightly packed
- 1 cup small diced peeled apple or half each apple and raisins
- 1-1/2 teaspoons pure vanilla extract
For the Crunchy Topping:
- 2 tablespoons turbinado sugar or coarsely ground sugar
- 1/4 teaspoon ground cinnamon
Preheat the oven to 375⁰F; oil a 12-cup muffin pan; set aside.
Into a medium-size bowl, sift together the flour mix, brown sugar, baking soda, baking powder, cinnamon, allspice, and salt; set aside.
Squeeze out as much liquid from the zucchini as you can; set aside.
In the bowl of your electric mixer, add the vinegar & water (or buttermilk), applesauce, egg, oil, and beat to combine. Using the paddle attachment or by hand with a silicone spatula, fold in the zucchini, diced apples, and vanilla into the batter.
Distribute the batter evenly among the 12 cups in the muffin pan. Combine the turbinado sugar and 1/4 teaspoon cinnamon. Sprinkle the cinnamon-sugar over batter and gently pat into the batter.*
Bake 20 minutes on the center rack of your oven or until a toothpick or cake tester inserted in the center of a muffin comes out clean.
Place the pan on a wire rack to cool 5 minutes or until you can comfortably handle the muffins. Transfer the muffins directly to the wire rack to cool completely or at least 15 minutes. (As with most gluten free baked goods, if you don’t cool them enough, the texture will be gummy.)
Freeze muffins that will not be consumed within 24 hours in a zipper freezer bag.
*I had forgotten to sprinkle on the cinnamon-sugar prior to baking and did so 7 minutes into baking. It worked as you can see.