GLUTEN FREE ZUCCHINI MUFFINS
I have used super fine brown rice flour in a baking before and many of you noted that it is a bit tricky to stock. I buy it here, but there are alternatives. If you do not need these gluten free, simply use unbleached all purpose flour in its place. I would still suggest using the almond flour or meal in combination, as it keeps the muffins more tender. These are on the low end of the sweet scale, if you want them more of a treat, add a few more tablespoons of sugar.
The timing is written for 10 muffins, and I find their delicate nature is best in that format. You can bake the batter in a greased loaf for closer to 45 minutes, sticking a toothpick in the center to make sure it isn’t too wet.
This muffin tin is my favorite forever and ever.
1/3 cup avocado or coconut oil
1/2 tsp. vanilla extract
1 tsp. apple cider vinegar
1/4 cup buttermilk or plain yogurt
3/4 cup almond flour
3/4 cup superfine rice flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1/4 tsp. cinnamon
1/2 cup cane sugar
1 cup grated zucchini, about 1 medium/large
1/2 cup semi sweet chocolate chunks
turbinado sugar, to finish, optional
Start by grating the zucchini (I do a blend of small holes and large holes on a box grater because I can’t decide). Preheat the oven to 360′ and grease a muffin tin.
In a large mixing bowl, whisk the eggs, oil, vanilla, vinegar and buttermilk or yogurt, until well combined. Add the almond flour, rice flour, baking soda and powder, salt, cinnamon, sugar and stir until combined. Add the zucchini and chocolate and fold it in.
Fill the muffin tins about 2/3 full (they don’t rise much) and sprinkle turbinado sugar on top, if using. Bake on the middle rack for 18-20 minutes, or until golden around the edge and a little tap on the center bounces back at you.
Remove to cool completely. Keep covered at room temperature for 2 days, or in the fridge any longer than that.
A split and toasted muffin is the best muffin, but straight out of the hand is delicious too.