GF Zucchini Muffins

Based on a recipe from the Babycakes NYC cookbook. Altered a little by me. 

You will need:

• either one cup of rice flour and one cup of tapioca, or one cup rice flour and one cup fava bean flour
• 1/2 Cup flax meal
• 2 Teaspoons baking powder
• 1 Teaspoon salt
• 2+ Teaspoons ground cinnamon (I always add more)
• 1 Tablespoon ground ginger
• 1/2 Cup canola oil
• 1 egg
• 3/4 Cup agave nectar, or 1 cup honey (will give it nice golden top). Sugar will do, add about 1/2 cup or more if you like things sweeter. 
• 3/4 Cup milk (cow, rice, almond, goat, whatever)
• 1 Tablespoon pure vanilla extract
• 1 cup shredded zucchini (you can add 2 if you want, I prefer it with one)
• 3 Tablespoons applesauce (or you can use one banana)

1. Preheat oven to 375, prepare 12 cup muffin tin
2. Wisk flour, flax meal, baking powder, salt, cinnamon, and ginger
3. Add oil, egg, agave/honey/sugar, milk, and vanilla
4. Stir until smooth
5. Gently fold in zucchini and applesauce
6. Fill muffin cups until 1/3 full and bake for about 22 minutes (will vary by elevation, so stay nearby and check them often!)
7. Remove muffins and let them sit 15 minutes, then transfer to a wire rack and let them cool. Store in airtight container up to three days. 

Tips:

• GF dries out fast, so adding banana or applesauce helps prolong the shelf life
• Agave and honey metabolize better than sugar and are better on the glycemic index, so if you are watching weight or your health its a good substitution. Honey is usually cheaper. 
• Muffins are often better GF than bread because the smaller shape is less crumbly and the paper or silicone cup will lock in moisture better.
• Avoid substituting GF All Purpose flour, you can use one cup of that and one cup rice flour. GF AP gets really dense and dry in baked goods.
• For egg allergy add more flax and xanthum gum.
• Poppy seeds are also good in this, or use lemon extract instead of (or with vanilla)
• Lemon or orange zest is also good and gives it a citrus twist. 
• If you plan on baking muffins often, I suggest investing in silicone muffin cups. I've had mine for four years and they are still in perfect condition. They are used several times a day during the holidays and i even use them to make corn bread, mini quiche, mini meatloafs, and or course cup cakes. They are about 6$ for 12.