Bakery-Style Zucchini Muffins

These are GF/DF, so it's basically a salad. Plus, no extra step of squeezing out the zucchini required!

Ingredients:

For the Muffins:

• 1 and 3/4 cups 1:1 Gluten-Free Flour

• 1 teaspoon Baking Powder

• 1/2 teaspoon Baking Soda

• 1/2 teaspoon Salt

• 1 and 1/2 teaspoons Ground Cinnamon

• 1/4 teaspoon Ground Nutmeg

• 1/2 cup Coconut Oil, melted

• 1/2 cup Coconut Sugar

• 1/3 cup Dark Brown Sugar, packed

• 2 Large Eggs, at room temperature

• 2 teaspoons Pure Vanilla Extract

• 2 tablespoons Unsweetened Almond Milk

• 1 and 3/4 cups Shredded Zucchini, not squeezed

For the Granola:

• 1 cup Pumpkin Seeds

• 2 cups Oats (rolled or old-fashioned)

• 1 cup Pecan Halves

• ¼ cup Maple Syrup

• 1 teaspoon Ground Cinnamon

• ½ teaspoon Salt

• 3 tablespoons Coconut Oil, melted

• 1 Dark Chocolate Bar, chopped (optional)

Instructions:

1. For the Granola: Preheat your oven to 350°F. In a large mixing bowl, combine the oats, pumpkin seeds, and pecans. In a separate bowl, whisk together the maple syrup, cinnamon, salt, and coconut oil. Pour the wet mixture over the dry ingredients and stir well to evenly coat everything. Spread the granola mixture in an even layer on a parchment-lined baking sheet and bake for 20–25 minutes, stirring once halfway through, until golden brown. Remove from the oven and let it cool completely.

2. Preheat your oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.

3. In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.

4. In a medium bowl, whisk together the coconut oil, coconut sugar, brown sugar, eggs, vanilla extract, and almond milk. Stir in the shredded zucchini.

5. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to over mix, as the batter will be thick.

6. Gently fold in 1 cup of your homemade granola and, if using, the chopped dark chocolate bar.

7. Spoon the batter into the muffin liners, filling them all the way to the top.

8. Bake for 5 minutes at 425°F. Then, without opening the oven, reduce the temperature to 350°F and bake for an additional 15–17 minutes, or until a toothpick inserted in the center comes out clean. Total bake time will be about 20–21 minutes. For mini muffins, bake for 11–13 minutes at 350°F.

9. Let the muffins cool for 5 minutes in the muffin pan, then transfer them to a wire rack to cool completely, or enjoy them warm.

10. Muffins will stay fresh at room temperature for a few days, or refrigerate them for up to 1 week. Enjoy!