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Gluten-Free Zucchini Yogurt Muffins: Delightfully Healthy Bites!

Gluten-Free Zucchini Yogurt Muffins
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Delicious and healthy gluten-free muffins made with zucchini and yogurt, perfect for a nutritious snack or breakfast.

Ingredients

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  • 1 cup gluten-free flour
  • 1 cup grated zucchini
  • 1/2 cup plain yogurt
  • 1/4 cup honey or maple syrup
  • 2 large eggs
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon (optional)

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix together the gluten-free flour, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together the yogurt, honey (or maple syrup), eggs, and vanilla extract until smooth.
  4. Stir the grated zucchini into the wet ingredients.
  5. Combine the wet and dry ingredients, mixing until just combined.
  6. Pour the batter into the prepared muffin tin, filling each cup about 2/3 full.
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • These muffins can be frozen for up to 3 months.
  • Feel free to add nuts or chocolate chips for extra flavor.

Nutrition

Find it online: https://recipesdays.com/gluten-free-zucchini-yogurt-muffins-recipe/