Gluten Free Zucchini Muffins

Moist and tender Gluten Free Zucchini Muffins are studded with chocolate chips
and crunchy walnuts, plus warming spices, and maple syrup.

Servings: 12 muffins

Author: Brianne @ Cupcakes & Kale Chips

Prep:
15 minutes

Cook:
22 minutes

Resting Time
20 minutes

Total:
57 minutes

Breafast

American

Instructions

1 Preheat oven to 425°F and line every other well of two 12-well cupcake pans with
cupcake liners.
2 In a medium bowl, sift or whisk together the flour, cinnamon, baking powder,
baking soda, salt, and nutmeg. Set aside.
3 In a large mixing bowl, use a hand mixer at medium speed toblend the maple
syrup, oil, applesauce, granulated sugar, eggs, and vanilla extract until
combined. Reduce the speed to low and blend in the grated zucchini. Turn off the
mixer and add the flour mixture to the bowl. Turn on the mixer to low speed and
blend until just combined.
4 Cover the mixing bowl with plastic wrap and allow the batter to sit for 20
minutes. This allows the gluten-free flour time to absorb more liquid. Then
gently fold in 1⁄2 cup of the chocolate chips and walnuts.
5 Once the batter is ready, fill the lined muffin pans and sprinkle the tops with
the remaining chocolate chips and sanding sugar, if desired.
6 Bake at 425°F for 5 minutes. Reduce the oven to 350°F and bake for an additional
14-17 minutes, or until a toothpick inserted comes out clean. Allow the muffins
to cool for 5 minutes in the pan, and then transfer them to a cooling rack to
cool completely.