Gluten-Free Zucchini Muffins

Instructions

1. 1
   Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners or lightly grease.
2. 2
   Grate zucchini and squeeze out excess moisture using a clean towel. Set aside.
3. 3
   In a large bowl, whisk together eggs, maple syrup, melted coconut oil, applesauce, and vanilla until smooth.
4. 4
   Add flour blend, baking soda, baking powder, salt, and cinnamon. Stir until just combined.
5. 5
   Fold in grated zucchini and, if desired, chocolate chips or walnuts.
6. 6
   Scoop batter into muffin cups, filling each about 3/4 full.
7. 7
   Bake for 26-28 minutes, or until the tops are golden and a toothpick comes out clean.
8. 8
   Cool in pan for 5 minutes, then remove muffins to a wire rack to cool completely. Enjoy!