Zucchini Applesauce Muffins

5 from 1 vote

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.

Prep Time15

Cook Time32

Total Time47

Course: Breakfast, Snack

Cuisine: American

Servings: muffins

Calories: 385kcal

Author: Sally Cameron

Equipment

Light colored 12-cup muffin pan

Ingredients

Muffins

2 cups GF flour blend I use King Arthur measure for Measure
1 ½ teaspoons aluminum-free baking powder
1 teaspoon baking soda
¾ teaspoon Cinnamon or Chinese five Spice
¼ teaspoon salt
1 ½ cups unsweetened applesauce 13 ounces
½ cup mild honey
1 large egg
1 large orange zested
1 teaspoon vanilla extract
⅓ cup coconut oil melted if solid
8 ounces zucchini 1 ⅓ cups after grating a squeezing dry
¾ cup chopped walnuts optional

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

Nutrition