Gluten-free Healthy Zucchini Muffin Recipe
1 1/3 cup Sorghum or Brown Rice flour blend (I use rebecca reilly’s with sorghum)
1/3 cup GF buckwheat flour
1/2 cup brown sugar
1 teaspoon cinnamon-based baking spice
1/4 tsp nutmeg
1 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/3 cups shredded zucchini
1/2 cup milk (dairy or non-dairy)
2 tablespoons canola oil
2 tablespoons honey
1 large egg

Optional topping:
1 tablespoon sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400F and line regular muffin tin with paper liners.

Combine dry ingredients in a large bowl and mix thoroughly.

Make a well in the center of your bowl and add your zucchini, milk, oil, honey, and egg. Gently fold into the dry ingredients until combined.

Use a 1/3 measuring cup to scoop dough into the muffin tin, filling each space about 3/4 full.

Bake for 15 minutes or until firm and lightly browned. Enjoy!

Kid Yum loves these!