Gluten Free Apple Zucchini Muffins

Name: Gluten Free Apple Zucchini Muffins
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 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; 2 tablespoons turbinado sugar (or coarsely ground sugar); 1/4 teaspoon ground cinnamon

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.

Copycat Jovial No. 3 Gluten Free Pastry Flour Recipe

Jovial No. 3 Flour Blend has been discontinued. Therefore, please use the homemade blend link above.

Gluten Free Apple Zucchini Muffins

Lower the fat, sugar, and added starch in your gluten free muffins by using this simple and easy gluten free apple zucchini muffin recipe. They’re moist and delicious, and virtually guilt-free!

Course Dessert, Snack

Cuisine American

Ingredient Keyword allspice, apple, cinnamon, zucchini

Prep Time 20 minutes

Cook Time 20 minutes

Cooling 15 minutes

Total Time 40 minutes

Servings 1 dozen

Ingredients

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

Instructions

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.