These golden, moist gluten-free muffins are hard to resist. Smear them with coconut butter and enjoy. For the flour blend I used the whole-grain flour mix recipe from Gluten-Free Baking for Dummies. It’s a good substitute for whole wheat flour in many recipes. I also tested these muffins with Bob’s Red Mill all-purpose gluten-free flour blend with good results.
Gluten-free flour blend (see notes below) Yield 16 ounces
150gramsbrown rice flour1 cup + 2 teaspoons
150gramssorghum flour1 ⅓ cups + 1 tablespoon
100gramsmillet flour⅔ cup + 3 tablespoons
70gramssweet rice flour⅓ cup + 2 ½ tablespoons
Muffins
285gramsof the flour blend2 cups, or use an All-Purpose Gluten-free blend
¼teaspoonsalt
¾teaspoonChinese Five Spice or cinnamon
1 ½teaspoonsaluminum-free baking powder
1teaspoonbaking soda
1 ½cupsunsweetened applesauce13 ounces
½cupmild honey
1largeegg
1largeorangezested
1teaspoonvanilla extract
⅓cupcoconut oilmelted if solid
8ounceszucchini1 ⅓ cups after grating a squeezing dry
¾cupchopped walnutsoptional
Instructions
Pre-heat oven to 325ºF. Blend flours: Weigh flours in a bowl on a digital kitchen scale. Whisk together well to combine completely. Place in an airtight container and label. You will use part for the muffins and have extra for another baking project.
Add 285 grams (2 cups) of the flour blend to the bowl, then add in salt, spice, baking powder and soda. Whisk well to combine.
In a separate bowl, stir applesauce honey, egg, zest, vanilla, and oil. Add dry ingredients to wet ingredients. Using a hand electric mixer, beat on medium high for 1-2 minutes.
For zucchini, trim off ends and grate on the large holes of a box grater. Place grated zucchini on layers of paper towels or a clean kitchen towel and squeeze out as much moisture as possible. You want dry zucchini. Next, fold zucchini and walnuts into batter.
Spray a light colored standard size muffin pan with non-stick spray. Portion batter evenly into the wells. Bake for approximately 32 minutes or until muffins are golden brown and firm to the touch, and a toothpick inserted into the center comes out clean.
Remove pan from oven and carefully remove each muffin to a wire rack to cook as quickly as possible. Don’t let them sit in the pan and steam. Enjoy warm or cool completely and store at room temperature in a zip bag. Muffins will keep for a few days.
Notes
Gluten-free Flour and Tool Tips: Because you get the best results weighing gluten-free flour, I’ve listed the flour blend in grams for the best accuracy. Use a digital kitchen scale. They have both metric and American Standard measurements, plus what is called a “tare” function. This makes for faster measuring. Place a bowl on the scale and zero out it’s weight. Add a flour to the correct amount, then zero out it’s weight and repeat with the other flours.