Sometimes gluten free muffins turn out dry and crumbly, but not these Apple Zucchini Muffins! The name says it all, these muffins are loaded with little bites of apple and zucchini that you can see and taste. They keep the crumb nice and moist too. And what a great way to sneak fruits and veggies into your breakfast!
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Dry Ingredients:
- 180 g. gluten free all-purpose flour (I used Better Batter Original blend)
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/8 tsp. ginger
- 1/8 tsp. cardamom
- 1/2 tsp. baking soda
- 1/8 tsp. baking powder
Wet Ingredients:
- 2 large eggs
- 1/4 cup softened butter
- 1/4 cup canola oil
- 2 cups apple and zucchini, chopped
- 1/4 cup ricotta
- 1/4 cup white sugar
- 1/4 cup brown sugar
- 1 tbsp. melted butter, for finishing
Preparation:
Mist a 12-cup muffin tin with cooking spray and preheat the oven to 400º.
Use an electric chopper or a knife to mince the apples and zucchini into 1/4″ pieces.
Whisk the dry ingredients together in one bowl. In a second bowl whisk together the wet ingredients.
Stir the wet and dry ingredients together until thoroughly moistened, then let the batter rest for 15 minutes.
Fill the prepared muffin cups. I wanted my muffins to be a little larger, so I made 9. The recipe will make 12 if you portion the muffin cups 2/3 full.
Smooth out the tops with a spatula dipped in water and bake for 20-23 minutes depending on size. Test the center with a toothpick.
Brush the muffins with melted butter for a nice shine, then cool in the pan for 20 minutes. Transfer to a rack.
Look at that beautiful moist crumb!
Muffins can be stored at room temperature for up to one day or frozen. My prediction is that they will disappear before you have to worry about it!
Notes ♪♫ I adapted this recipe from a quick bread that I used to make pre-Celiac. It worked beautifully with gluten free flour, and as always, I recommend Better Batter. I used their Original Blend, perfect for all your favorite muffins and quick breads.
