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gluten free zucchini muffins

Gluten Free Zucchini Muffins

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Prep Time 15 minutes
Cook Time 33 minutes
Total Time 48 minutes
Course Breakfast
Servings 12 Muffins

Ingredients
  

  • 2 Tbsp golden flax meal Combine this and water to make 2 flax eggs
  • 6 Tbsp Warm water
  • 1/2 Cup Brown rice flour
  • 1/2 Cup White rice flour
  • 1/2 Cup Sorghum flour
  • 1/4 Cup Potato starch
  • 1/4 Cup Tapioca starch
  • 1 Cup Granulated sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp Ground cinnamon
  • 1 tsp Xanthan gum
  • 1/2 tsp salt
  • 1 Cup Grated Zucchini Approx one medium size zucchini
  • 1 tsp Vanilla extract
  • 1/2 Cup Canola oil
  • 1/2 Cup Unsweetened rice milk Use this and the ACV to make buttermilk
  • 1/2 tsp Apple cider vinegar

Instructions
 

  • In a small bowl mix the golden flax meal and the warm water and set aside for at least 10 minutes. (Longer is ok, begin other steps when you are ready to make the muffins)
  • Preheat oven to 325 and get your muffin pan ready with liners.
  • Pour the unsweetened rice milk in a cup, add the apple cider vinegar, stir and set aside. I will refer to this later as buttermilk.
  • Grate the zucchini to generously fill one measuring cup and set aside.
  • In mixing bowl whisk flours, starches, sugar, baking powder, baking soda, cinnamon, xanthan gum, and salt.
  • Add zucchini, vanilla, canola oil, buttermilk and flax eggs to dry ingredients and mix well.
  • Add mixture to muffin pan and bake