Gluten-Free Zucchini Muffins

Ingredients and Weight:

• 1 1/2 cups (180g) gluten-free flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/4 cup (50g) granulated sugar
• 1/4 cup (50g) brown sugar
• 1/2 cup (120ml) coconut oil, melted
• 2 large eggs
• 1 cup (240ml) unsweetened almond milk
• 1 teaspoon vanilla extract
• 2 cups (240g) grated zucchini

Preparation Time: 15 minutes

Cooking Time: 25-30 minutes

Difficulty Level: 2/5 (Easy to Moderate)

Preparation Method Steps:

1. Preheat oven to 350°F (175°C). Grease an 8-hole muffin tin or line with muffin liners.
2. In a large bowl, whisk together the gluten-free flour, baking soda, baking powder, cinnamon, and nutmeg.
3. In a separate bowl, whisk together the melted coconut oil, granulated sugar, brown sugar, eggs, almond milk, and vanilla extract.
4. Stir the grated zucchini into the wet ingredients.
5. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Do not overmix.
6. Fill the prepared muffin tin to the top with batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Nutritional Information:

• Calories: 250 per muffin
• Carbohydrates: 35g
• Protein: 5g
• Fat: 15g

Dish Characteristics:

• Gluten-free
• Moist and fluffy
• Zucchini bread flavor
• Suitable for American breakfast or snack

User Comments:

• "These were absolutely delicious and so easy to make!"
• "I was pleasantly surprised by how moist these muffins were, even though they were gluten-free."
• "My kids loved these and they are a great way to get them to eat vegetables."
• "I used these muffins for a brunch party and they were a huge hit."

Special Precautions and Tips:

• Make sure to use fresh zucchini for the best flavor and texture.
• If you do not have a muffin tin, you can use a loaf pan and bake for 45-50 minutes, or until the center is set.
• These muffins are best served warm or at room temperature.