Allergen Free Zucchini Muffins

Gluten-free, vegan, and nut-free zucchini muffins.

This recipe took forever to perfect! I must have made about ten different versions before we finally discovered just the right mix. With any allergen-free baked goods, it's hard to get them have the right texture that isn't too hard or that won't fall apart. This is a lovely moist zucchini muffin that everyone in my son's class including all those who didn't have allergies begging for more!

Ingredients:

1.5 cups of zucchini, shredded (keep all the juice)

0.75 cups of sugar - my favorite safe brand is Wholesome Brand

0.25 cup of oil - I use sunflower seed oil

1.5 tsp of apple cider vinegar

1 tsp vanilla

0.25 cup of milk substitute - I prefer rice milk

2 tsp of cinnamon

1 tsp of baking powder

0.5 tsp of baking soda

Pinch of salt

2 cups of flour substitute - I made mine with oat flour or I have done this with half oat flour and half gluten-free flour

Directions:

1. Preheat oven to 350 degrees.

2. In a mixing bowl, mix together all of the wet ingredients plus the sugar: zucchini, oil, apple cider vinegar, vanilla, and milk substitute.

3. Separately, mix the dry ingredients: the cinnamon, baking powder, baking soda, salt, and flour substitute.

4. Combine and mix until well blended.

5. Distribute into a cupcake pan or cupcake liners. This usually makes enough for 42 mini muffins or 1 dozen regular muffins.

6. Bake for 20 minutes or until a toothpick comes out clean.

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