Moist, lightly spiced zucchini muffins the whole family loves.
My kids absolutely devour these muffins—they're so delicious! I grew up eating these muffins (back then with white and whole wheat flour), and they were always our favorite. I've adapted them to be gluten-free, and honestly, they're just as good.
Prep 15 min · Cook 15 min · Total 30 min
Preheat oven to 375 degrees.
Mix dry ingredients together in a medium bowl.
Melt the butter and set aside.
Grate the zucchini.
Add beaten eggs, milk, zucchini and melted butter to the dry ingredients. Mix all together until moistened.
Fill muffin tins 2/3 full. Bake for 15-18 minutes.
You can use 2 cups featherlight flour instead of 1 1/2 cups featherlight and 1/2 cup brown rice flour.
