Wonderful Gluten Free Zucchini Muffins

Total Time: 50 mins Preparation Time: 25 mins Cook Time: 25 mins

Ingredients

• 1 cup dark brown sugar (i use a little less, unpacked)
• 1/2 cup brown rice flour
• 1/4 cup plus 1/3 cup tapioca starch
• 1 teaspoon guar gum (may substitute xanthan gum ~ corn derived)
• 1/4 teaspoon salt
• 1 teaspoon baking soda
• 1/4 teaspoon allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or i use 1/3 tsp another allspice substitute (halal) plus 1 tsp ground cinnamon)
• 1 tablespoon organic apple cider vinegar or 2 teaspoons gf baking powder
• 1/3 cup canola oil
• 1/2 teaspoon vanilla, paste (add a bit more if you use the typical vanilla)
• 1 large egg (or use 2 ener-g egg replacer eggs)
• 1/2 cup balkan yogurt
• 1 cup shredded zucchini
• 1/2 cup chopped walnuts

Recipe

• 1 mix dry ingredients.
• 2 mix wet ingredients.
• 3 combine both mixtures.
• 4 stir in chopped walnuts and shredded zucchini.
• 5 let batter sit 15 minutes.
• 6 scoop into lined muffin tins generously.
• 7 bake at 350f for about 25 minutes (until a skewer comes out clean).