Gluten Free Apple and Zucchini Muffins
Gluten free apple and zucchini muffins light on the sweetness, surprisingly filling and topped with a buttery pecan crumble
Ingredients
- 140 grams ground almonds (almond meal)
- 120 grams gluten free flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
- 2 large eggs
- 60 grams brown sugar
- 40 grams honey
- 50 grams melted butter can swap with a light oil if prefer no butter
- 90 grams plain Greek yogurt
- 1 tsp vanilla extract
- 120 grams grated zucchini squeeze excess liquid out by hand once grated
- 120 grams grated apple (skin on)
Pecan Crumble Topping
- 50 grams toasted pecans chopped
- 50 grams almond meal
- 15 grams brown sugar
- 1/2 tsp cinnamon
- 1 pinch salt
- 45 grams butter cut in cubes
Instructions
- Preheat oven to 170C and line standard muffin tray with muffin liners or lightly spray with oil
- Whisk dry ingredients together and set aside
- Whisk wet ingredients together until combined then fold in dry ingredients
- Distribute evenly into muffin trays - should make 12 regular muffins
- Top with pecan crumble (if using) and bake for about 20-30 minutes until topping is slightly golden and muffins are cooked through when tested with a knife
Pecan Crumble Topping
- Rub butter into the dry ingredients with your fingers until the mixture resembles course crumbs.
- Sprinkle over muffin batter once filled into the muffin tin