I sure do like muffins. I like them for breakfast and as a mid-afternoon snack. The healthier they are the better. This recipe is very easy. All the ingredients are added in just two steps. The most time you will spend is grating the apple and zucchini, which takes just a few minutes.
Serve in a cute basket, you won't even need butter they are so delicious
Gluten Free - Zucchini, Banana-Apple Muffins Makes 21 muffins
Preheat oven to 375
Prepare muffin tins with nonstick spray
1 cup grated zucchini
1 1/4 cup peeled and cored apple, grated
1 1/4 cup brown sugar
3/4 cup canola oil
2 eggs (or egg replacer)
1/2 cup mashed banana
1 tsp vanilla extract
3 cups gluten free flour (I used Bob's Red Mill Gluten Free Baking Flour)
2 1/4 tsp xanthan gum
1/4 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg (optional)
1/4 cup chopped walnuts
In a large mixing bowl add first 7 ingredients. Mix well.
In a smal bowl mix remaining ingredients.
Add dry ingredients to moist ingredients, stir well.
Spoon into prepared muffin tins 3/4 full.
Bake for 18--20 minutes, depending on oven.
Remove muffins from tins.
Cool on wire rack.
These can also be made with regular flour, just replace the gluten free flour with all-purpose flour and omit the xanthan gum.
If you count weight watcher points, add 4
points per muffin.