Gluten-free Zucchini Muffins

Gluten-free Zucchini Muffins

For muffins:
1/3 cup butter, softened
1 Tbsp oil
2 eggs
½ tsp baking powder
½ tsp cinnamon
½ tsp salt
1 1/2 cup gluten free baking mix
1 cup finely chopped zucchini
Strudel topping


For strudel topping:
¼ cup butter, melted
½ cup all-purpose gluten free flour
½ cup gluten free oats (oats are in essence gluten free; however they are often processed in facilities with gluten. If this concerns you, purchase certified gluten free oats).
¼ cup brown sugar, packed
½ tsp ground cinnamon

Stir together all ingredients in a large bowl. Sprinkle over muffins before baking.

1. Preheat oven to 375 degrees F.
2. In a large bowl, combine butter, oil, eggs, powder, cinnamon, salt and baking mix. Stir in chopped zucchini.
3. Line a 12 cup muffin pan. Fill cups ½ full. Sprinkle strudel over top.
4. Bake 18-20 minutes, until tops are golden and centers well set.

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