Cinnamon Muffins
Gluten free muffins with the perfect combo of warm cinnamon and subtle sweetness.
Servings: 12
Ingredients
- 1 ½ cups gluten-free all-purpose flour 180 g.
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 grated apple Gala, 120 g.
- Stevia to taste equivalent to 1/4 cup of honey or maple syrup
- 2 tbsp coconut oil melted, 30 g.
- 1 teaspoon vanilla extract
- 1 cup grated zucchini excess moisture squeezed out, 120 g.
- Additional cinnamon for sprinkling
- A pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large mixing bowl, combine the gluten-free all-purpose flour, baking powder, ground cinnamon, and salt. Mix well.
- In another bowl, whisk together the eggs, grated apples, stevia, melted coconut oil, and vanilla extract until well combined.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gently fold in the grated zucchini.
- Spoon the batter evenly into the muffin cups, filling each about 2/3 full.
- Sprinkle a pinch of ground cinnamon on top of each muffin for extra flavor.
- Bake in the preheated oven for 18-22 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.
Notes
JUst 3 WW points per serving.
Nutrition
Serving: 53g | Calories: 92kcal | Carbohydrates: 16g | Protein: 1.7g | Fat: 3.1g | Saturated Fat: 2.1g | Cholesterol: 34mg | Sodium: 95mg | Potassium: 51mg | Fiber: 1.4g | Sugar: 1.7g | Calcium: 50mg | Iron: 0.2mg