Gluten-Free Zucchini Muffins

Ingredients:

1 1/2 C Gluten-Free All-purpose baking mix

1/2 t Baking powder

1/2 t Baking soda

1/2 t Salt

1/2 t Pumpkin pie spice

2 Eggs

1/2 C Sugar

1/2 C Coconut oil

1 t Vanilla extract

1 C Zucchini, grated

Directions:

Preheat oven to 350 degrees. Line a muffin pan with baking cups.

In a small bowl, mix together the dry mix ingredients and set-aside.

In a mixing bowl, add the eggs and beat for about 2 minutes.

Pour in sugar and beat for an additional 2 minutes.

Add the oil slowly and beat for 1-2 minutes.

Add vanilla and zucchini and beat until just combined.

Add the dry flour mixture to your wet mixture and beat until combined.

Spoon into muffin cups.

Bake for 20-25 minutes or until a toothpick comes out clean. 

Cool in pan for a few minutes before removing to a wire rack to cool thoroughly.

Store in airtight container or in the fridge.

Yield: 12 Muffins

* Adapted from http://alittleinsanity.com/gluten-free-zucchini-bread-recipe/