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Gluten-Free Pumpkin-Mincemeat Muffins

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

These mini loaves/muffins are super tasty and it’s hard to tell they are gluten-free! I believe this is so because I use a mix of gluten-free flours that include almond and coconut flours which lend exceptional texture and flavour to baked goods. After several testings, I have fixed on a blend of flavorful spices for these loaves/muffins – cinnamon, nutmeg, ginger, allspice, and cloves. The spices, combined with pumpkin purée and mincemeat, results in a very flavorful mini loaf/muffin.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins

I find gluten-free baked goods take more leavening than do gluten products so this recipe calls for a substantial amount of baking powder along with some soda. I like muffins that are perfectly domed and this recipe delivers well on that front.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin Mincemeat Muffins

Because there are several different flours in this recipe, make sure the dry ingredients are mixed really well to ensure the zanthan gum, flours, spices, and leavening agents are well mixed. I use a whisk and do a count of 50 while briskly whisking the ingredients every which way in the bowl. You can, of course, put the ingredients through a flour sifter or fine wire mesh sieve and then give them a good stir. Either method works.

There is a small amount of buttermilk or soured milk called for in this recipe. While it’s only 2 1/2 tablespoons, it is nonetheless an important ingredient.  The acidity of buttermilk combined with the soda called for in the recipe helps to make muffins that have a tender crumb.  If you don’t have buttermilk, don’t go buy it for just 2 1/2 tablespoons. Instead, take regular milk and add about 1/2 teaspoon of vinegar to it.  Let it stand for 5-10 minutes and it will be duly soured.  For those using non-dairy milk substitutes, use soy or almond milk in this recipe.

It’s important to use pure pumpkin purée, not pumpkin pie filling, in this recipe.  The purée has a different texture and no spices added to it. This allows the baker to add his or her own combination of spices appropriate to the recipe. Pumpkin purée freezes well so I open a can for the recipe I am making then freeze the remainder in one-half cup portions in freezer containers for use in other recipes.

If you have an 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep that holds about 2/3-cup batter), this recipe makes cute little mini loaves. Otherwise, use 10 standard muffin cups (each having apx ½-cup capacity).

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

The loaves/muffins have a lovely texture and a tender crumb.

Gluten-free Pumpkin Mincemeat Muffins
Gluten-free Pumpkin Mincemeat Muffins

These mini loaves/muffins freeze really well so are great to have on hand for school or work lunches.

Make a batch of the mini loaves at Christmas and tie each with a ribbon and they make a perfect little remembrance gift for the foodies on your list.  They’re perfect little hostess gifts, too!

Gluten-free Pumpkin-Mincemeat Mini Loaves
Gluten-free Pumpkin-Mincemeat Mini Loaves

[Printable recipe follows at end of posting]

Gluten-Free Pumpkin-Mincemeat Muffins

Ingredients:
1 cup gluten-free all-purpose flour
2 tbsp potato starch
¼ cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
1¼ tsp zanthan gum
5½ tsp baking powder
½ tsp soda
½ tsp salt
1 tbsp ground chia seeds
2½ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
¼ tsp allspice
1/8 tsp cloves

¾ cup light brown sugar, lightly packed
2 large eggs, room temperature, lightly beaten
1/3 cup vegetable oil
1½ tsp vanilla
2½ tbsp buttermilk or sour milk*
½ cup canned pure pumpkin purée (not pumpkin pie filling)
½ cup mincemeat

Method:

Preheat oven to 450°F.

Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.

Combine flours, zanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl.  Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.

In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat.  Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk.  Let stand for 5-10 minutes before using.)

Pour wet ingredients into well in dry ingredients.  With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim.  Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F.  Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean.  Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 8 mini loaves or 10 standard-sized muffins

Gluten-free Pumpkin Mincemeat Muffins
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Gluten-free Pumpkin-Mincemeat Muffins

These gluten-free Pumpkin-Mincemeat Muffins are moist, flavorful, perfectly domed, and totally delicious!
Course Breakfast
Author My Island Bistro Kitchen

Ingredients

  • 1 cup gluten-free all-purpose flour
  • 2 tbsp potato starch
  • 1/4 cup gluten-free oat flour
  • 1/4 cup almond flour
  • 1/4 cup coconut flour
  • 1 1/4 tsp zanthan gum
  • 5 1/2 tsp baking powder
  • 1/2 tsp soda
  • 1/2 tsp salt
  • 1 tbsp ground chia seeds
  • 2 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/8 tsp cloves
  • 3/4 cup light brown sugar, lightly packed
  • 2 large eggs, room temperature, lightly beaten
  • 1/3 cup vegetable oil
  • 1 1/2 tsp vanilla
  • 2 1/2 tbsp buttermilk or sour milk To sour milk, add apx. 1/2 tsp vinegar to the milk and let it sit 5-10 minutes before using
  • 1/2 cup pure pumpkin purée (not pumpkin pie filling)
  • 1/2 cup mincemeat

Instructions

  1. Preheat oven to 450°F.
  2. Prepare 8-cavity mini loaf pan (each loaf cavity apx 2” x 3” x 1” deep – about 2/3-cup capacity) or 10 standard muffin cups (each apx ½-cup capacity) by spraying each cavity or muffin cup with cooking spray or greasing individually.
  3. Combine flours, zanthan gum, baking powder, soda, salt, chia seeds, and spices together in a large bowl. Whisk ingredients well to combine. Make a well in the center of the dry ingredients. Set aside.
  4. In separate medium-sized bowl or large measuring cup, whisk together the brown sugar, eggs, oil, vanilla, milk*, pumpkin, and mincemeat. Whisk ingredients well. (To sour milk, add scant ½ tsp vinegar to the 2½ tbsp milk. Let stand for 5-10 minutes before using.)
  5. Pour wet ingredients into well in dry ingredients. With large spoon, mix ingredients together just until dry ingredients are fully incorporated. Do not overmix.

  6. Spoon batter into prepared mini loaf cavities or muffin cups, filling almost to the rim. Let sit for 3 –4 minutes before transferring to pre-heated oven. Immediately reduce oven temperature to 400°F.

  7. Bake for 16-18 minutes, or until loaves/muffins are just firm to the touch and a cake tester inserted into center of muffin or loaf comes out clean. Remove from oven and let loaves/muffins rest in pans for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

    Yield: 8 mini loaves or 10 standard-sized muffins

For other great gluten-free muffins from My Island Bistro Kitchen, click on the links below:

Gluten-free Blueberry Muffins
Deli-Style Gluten-Free Beet Muffins

Pin these images to your favorite Pinterest Boards!

Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins
Gluten-free Pumpkin-Mincemeat Muffins

Deli-style Gluten-Free Beet Muffins

Beet Muffin
Gluten-Free Beet Muffin

We have all heard of carrot muffins and don’t think twice about including the carrot vegetable into baked goods.  What is less commonly heard of is the use of beets for the same purpose. Today, I am sharing my newly-created and tested recipe for deli-style gluten-free beet muffins which are moist and packed full of wonderful flavor.  This is definitely in the category of “don’t knock it till you’ve tried it“!

Beets
Beets

Our garden did extremely well this year and our beets, in particular, grew very well….to the point that we had way more than what we could eat fresh or pickled.  I am always looking to add new gluten-free muffins to my recipe repertoire so, with an abundance of beets available, I figured this was a good time to experiment with them and I am very pleased with the results.  These deli-style gluten-free beet muffins have undergone several testings, in different ovens, and have produced consistently good results to the point that I am ready to publish my recipe here on my website.

Beet Muffin
Gluten-Free Beet Muffin

For those of you who follow a gluten-free diet, you are likely aware that it is often difficult to get good quality baked goods that reasonably replicate gluten baked goods and that are appetizing and tasty.  I have been doing a lot of experimenting with gluten-free recipe creation over the past while and am having very good results, particularly with muffins.  I love a muffin for coffeebreak at work every day and I absolutely detest any muffin with a flat top!  I expect my muffins to resemble deli-style muffins – those that are beautifully raised, with the dome top, and are a reasonably good sized muffin.

 Beet Muffins
Gluten-free Beet Muffins

In order to get that deli-style muffin, I have learned that gluten-free muffins take more leavening. This is probably due to the properties in the gluten-free flours and they obviously must take more leavening.  I find some gluten-free flours produce baked goods that have a “gritty” texture to them while others will result in a “gummy” textured product, and still others can have an offputting taste that is just not very appetizing.  I have come up with a flour mixture blend that alleviates these issues and I attribute a lot of that to my use of small amounts of almond and coconut flours in my baked products.  These flours cannot be used cup-for-cup substitutions for all-purpose flours because they react to liquid differently and, hence, the use of them in any quantity requires modifications to the liquid content in a recipe.  However, small amounts of them can be used and I find they do enhance both the texture and certainly the flavor of baked goods like cookies and muffins.

Beet Muffin
Gluten-free Beet Muffin

The other thing I have learned about gluten-free baking is that the addition of several flavor enhancers greatly improves the flavor of the baked product. This is where the use of yogurt, vegetables (such as beets), maple syrup, cocoa, and so forth come in. For this beet muffin recipe, I use a thick Mediterranean-style/Greek yogurt.  Many recipes will call for the use of plain yogurt and that certainly works in this muffin recipe.  However, I have also tested it with coconut and lavender (yes, lavender!) flavored yogurts and both are very good in these muffins.  Don’t substitute regular yogurt for the thick Mediterranean-style yogurt in this recipe as the regular yogurt will be too watery and will change the ratio of wet-to-dry ingredients in the muffins.

For this recipe, I incorporate beets in two ways – as a purée and in shredded form.  The purée should be of the consistency of applesauce or baby food and should look like this.

Beet Purée
Beet Purée

A small food processor or blender works well for the purée but I often use my immersion blender. If the beets are soft enough, the immersion blender will work. I use my tall 2-cup measuring cup when using the immersion blender to purée these beets as it contains any splatters – you really do see how red beets can be if you find splatters on the wall!

To shred the remaining beet(s) required for the recipe, I use a simple shredder like the one shown in the photo below. As you can see, the beets are shredded rather coarsely.

Shredded Cooked Beets
Shredded Cooked Beets

Some recipes call for shredded uncooked beets to be used in muffins; however, these muffins only take about 20 minutes to bake and, since beets are firm and take a while to cook I find, to ensure the beets are cooked in the muffins, I have better success using cooked beets in this recipe. Both the beet purée and shredded beets give these muffins flavor and moisture.

Beet Muffins
Gluten-free Beet Muffins

I love chocolate so have incorporated some cocoa and chocolate chips into the muffins as both add lovely flavor to the baked product.

While I cook the beets especially for these muffins, if you happen to have cooked too many beets for another purpose, these muffins would be a good way to use the left-over beets. Three-quarters of a pound of beets (weighed after leaves removed) are required for this recipe. The ones in the photo below are from our garden so, as you can see, they are of varying sizes! Just know that the bigger beet is going to take longer to cook to fork-tender state. Don’t split the beets before they are cooked as they will bleed and their goodness will be poured down the drain.

Beets
Beets

As always, make sure that all the ingredients called for in the recipe are gluten free.

Beet Muffins
Gluten-free Beet Muffins

These are great muffins to make in the summer and fall when you have fresh beets in the garden or can access them at local farmers markets or roadside farm market stands. These muffins freeze well.

[Printable recipe follows at end of posting]

Gluten-Free Beet Muffins

Ingredients:

¾ lb beets

1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
1/3 cup gluten-free oat flour
¼ cup almond flour
¼ cup coconut flour
2 tbsp arrowroot starch
1¼ tsp zanthan gum
¼ cup gluten-free small flake rolled oats
5½ tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp ground chia seeds
1/3 cup cocoa
Scant 2/3 cup brown sugar, lightly packed
¾ tsp cinnamon

2 extra-large eggs, room temperature, lightly beaten
½ cup almond milk or whole milk
¼ cup coconut oil, melted and cooled
1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
4 oz beet purée (see method below)
2 tbsp maple syrup
1½ tsp vanilla
½ cup shredded cooked beets

½ cup chocolate chips (optional)

Method:

Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender.  Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.

Preheat oven to 450°F.

Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.

In large bowl, combine the dry ingredients by whisking very well.  Make a well in the middle of the dry ingredients and set aside.

In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.

Pour wet ingredients into well in the dry ingredients.  Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.

Spoon batter into prepared muffin tins, filling almost to the muffin cup rim.  Let batter sit for 5 minutes before baking.

Transfer muffins to oven and immediately reduce heat to 400°F.  Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.

Yield: 15 muffins

Gluten Free Beet Muffins

Yield: 15 muffins

A deli-style gluten free muffin that combines beets with chocolate to create a moist, tasty muffin

Ingredients

  • ¾ lb beets
  • 1 cup gluten-free all-purpose flour (or gluten-free one-to-one flour)
  • 1/3 cup gluten-free oat flour
  • ¼ cup almond flour
  • ¼ cup coconut flour
  • 2 tbsp arrowroot starch
  • 1¼ tsp zanthan gum
  • ¼ cup gluten-free small flake rolled oats
  • 5½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 tbsp ground chia seeds
  • 1/3 cup cocoa
  • Scant 2/3 cup brown sugar, lightly packed
  • ¾ tsp cinnamon
  • 2 extra-large eggs, room temperature, lightly beaten
  • ½ cup almond milk or whole milk
  • ¼ cup coconut oil, melted and cooled
  • 1/3 cup Mediterranean-style/Greek yogurt (plain, coconut, or lavender flavor)
  • 4 oz beet purée (see method below)
  • 2 tbsp maple syrup
  • 1½ tsp vanilla
  • ½ cup shredded cooked beets
  • ½ cup chocolate chips (optional)

Instructions

  1. Remove leaves, leaving about 1½“ stems along with the roots on the beets. Wash beets. Cook beets in boiling salted water until fork tender. Let beets cool enough to handle, then peel. Loosely chop 4 oz beets into a small food processor or a blender and purée until smooth (an immersion blender may also be used). Consistency of puréed beets should be similar to apple sauce or baby food. Shred remaining beets to fill ½ cup measuring cup.
  2. Preheat oven to 450°F.
  3. Use muffin tins with cups that have ½-cup holding capacity. Prepare muffin tins by greasing or spraying each muffin cup with cooking oil, ensuring the top of the muffin tin is also well greased. Alternatively, line with parchment paper cups.
  4. In large bowl, combine the dry ingredients by whisking very well. Make a well in the middle of the dry ingredients and set aside.
  5. In separate bowl, or large measuring cup, whisk together the lightly beaten eggs, almond or whole milk, coconut oil, yogurt, beet purée, maple syrup, vanilla, and shredded beet.
  6. Pour wet ingredients into well in the dry ingredients. Combine just until dry ingredients are barely incorporated. Do not overmix. Gently stir in the chocolate chips, if using.
  7. Spoon batter into prepared muffin tins, filling almost to the muffin cup rim. Let batter sit for 5 minutes before baking.
  8. Transfer muffins to oven and immediately reduce heat to 400°F. Bake 20-22 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  9. Let muffins rest in muffin cups for 5-7 minutes then gently remove from pan and transfer to wire rack to cool completely.
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Beet Muffins
Gluten free Beet Muffins

 

For another great gluten-free muffin recipe from My Island Bistro Kitchen, try this Blueberry Muffin recipe.

These delicious Deli-style Gluten-free Beet Muffins are made with cooked beets and chocolate to create moist,tasty muffins.

Gluten-free Beet Muffins

 

Best Zucchini Granola Muffins Recipe

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I make a lot of muffins and freeze them to take to work for coffeebreak snacks. I am always testing out flavour combinations for muffins.  This recipe combines grated zucchini, applesauce, granola, orange rind, and spices to make tasty muffins. Adding some granola to the muffin tops makes them colorful and interesting.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

Muffins are not difficult to make and one of the most important tips I have for muffin making is not to over mix the ingredients – this will lead to a tough-textured muffin. Stir the wet ingredients into the dry just until the two are barely combined – it’s okay if you still see a small bit of the dry ingredients. Don’t worry, by the time you spoon the batter into the muffin tin cups, all the dry ingredients will get incorporated.

In a perfect muffin, look for texture that is uniform and neither soggy nor too dry and that has a medium crumb that is moist and tender and somewhat loose. A well-baked muffin will also reveal round gas holes that are uniformly distributed as shown in the photo below.

Zucchini Granola Muffins
Zucchini Granola Muffins

I like to start the muffins baking in a really hot oven (475°F) and then immediately reduce the heat (down to 400°F for these) when I place the muffins in the oven. It’s important that the oven is preheated. I find this quick start of high heat helps the muffins to rise really quickly at the beginning of the baking period and will give them that nice symmetrically-formed, slightly rounded dome-shaped top that is customary in muffins (see photo below). A well-formed muffin should not have any sharp peak or knob on the top.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

The crust of a good muffin should be thin and tender with a rough, pebbled surface.  The muffin, on all sides (including the bottom), should have a uniformly browned crust with no sign of darkness or burning.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

I do not recommend using paper liners in the muffin tins for these as the muffins won’t have a nice brown crust and I find some of the muffin sticks to the liners – these taste too good to lose any to a paper liner!

I have used The Bistro’s Great Nut-free Granola in this recipe.  This is my own recipe that you can find here. It’s quite easy to make.

The Bistro's Great Nut-free Granola
The Bistro’s Great Nut-free Granola

The muffin recipe has not been tested using any other kind of granola than my own recipe. Therefore, if you choose to use other granola as an ingredient in these muffins, the results may differ as some granola is loose texture while another type may be large and clumped together.  This will obviously affect the amount of granola needed in the recipe.

Zucchini Granola Muffins
Best Zucchini Granola Muffins

While these are delightful warm from the oven, the muffins also freeze well – all I do is simply split them in two, add a slather of butter, put the two halves back together, and wrap them tightly in plastic wrap then pop them in to a freezer bag. This makes lunch packing quick and easy on work day mornings.

Best Zucchini Granola Muffins
Best Zucchini Granola Muffins

(printable recipe follows at end of this post)

Best Zucchini Granola Muffins

Ingredients:

1⅔ cup all-purpose flour

⅓ cup whole wheat flour

1 tbsp baking powder

½ tsp baking soda

½ tsp salt

2½ tsp cinnamon

⅛ tsp nutmeg

2 tsp finely grated orange rind

1¼ cups of The Bistro’s Great Nut-free Granola

 

2 extra-large eggs, slightly beaten

¾ cup brown sugar, firmly packed

½ cup vegetable oil

1 tsp vanilla

⅓ cup milk

1 cup coarsely grated zucchini

⅔ cup applesauce

Apx. ¼ – ⅓ cup granola for topping (optional)

Method:

Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.

In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg.  Stir in orange rind and mix in the granola. Set aside.

In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk.  Stir in the zucchini and applesauce just until well combined.

Pour the wet ingredients into the dry and stir only until mixed. Do not overmix.  Spoon batter into prepared muffin tins, filling each cup a generous ¾ full.  Sprinkle some granola on top of each muffin, if desired.

Transfer muffins to oven and immediately reduce the oven temperature to 400°F.  Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.

Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.

Yield:  14-16 standard-sized muffins

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Best Zucchini Granola Muffins

Yield: 14-16 standard-sized muffins

Ingredients

  • 1 2/3 cup all-purpose flour
  • 1/3 cup whole wheat flour
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2½ tsp cinnamon
  • 1/8 tsp nutmeg
  • 2 tsp finely grated orange rind
  • 1¼ cups of The Bistro’s Great Nut-free Granola
  • 2 extra-large eggs, slightly beaten
  • ¾ cup brown sugar, firmly packed
  • ½ cup vegetable oil
  • 1 tsp vanilla
  • 1/3 cup milk
  • 1 cup coarsely grated zucchini
  • 2/3 cup applesauce
  • Apx. ¼ - 1/3 cup granola for topping (optional)

Instructions

  1. Preheat oven to 475°F. Prepare muffin tins by greasing or spraying with cooking oil, ensuring the top of the muffin tins are also well-greased/sprayed.
  2. In large bowl, whisk together the all-purpose and whole wheat flours, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir in orange rind and mix in the granola. Set aside.
  3. In medium-sized bowl, whisk together the eggs, brown sugar, vegetable oil, vanilla and milk. Stir in the zucchini and applesauce just until well combined.
  4. Pour the wet ingredients into the dry and stir only until mixed. Do not overmix. Spoon batter into prepared muffin tins, filling each cup a generous ¾ full. Sprinkle some granola on top of each muffin, if desired.
  5. Transfer muffins to oven and immediately reduce the oven temperature to 400°F. Bake for 18-20 minutes or until muffins are just firm to the touch and a cake tester inserted into the center of a muffin comes out clean.
  6. Let muffins rest in muffin tins for about 5 minutes then transfer to wire rack to finish cooling.
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Zucchini Granola Muffins
Zucchini Granola Muffins
Best Zucchini Granola Muffins
Best Zucchini Granola Muffins