Gluten Free Muffins & No Odd Ingredients!

My Uncle is gluten free and he & my Aunt are coming over early tomorrow morning to watch our kiddos for the day. To make things easier for them I wanted to have breakfast ready to go. I came upon this GREAT gluten free grain free muffin recipe by Whitney McNutt! Super easy, super fast, and it doesn't use any specialty ingredients! Check out the link to the original recipe because she gives great suggestions for modifying the recipe, including a link for making it paleo or without bananas. Here is how I modified it based on what I had in the house and things I wanted to use up.

INGREDIENTS:

1 cup nut butter (I used 3/4 peanut butter + 1/4 almond butter)

1 medium very ripe banana

1 cup shredded zucchini 

2 large eggs

1 tsp vanilla

2 Tbsp agave

1/2 tsp baking soda

1 tsp apple cider vinegar

         TOPPINGS

         1 cup strawberries, small dice

         1 Tbsp unsweetened coconut

12 muffin liners

DIRECTIONS:

1) Preheat oven to 400 degrees. Line a 12 cup muffin tin with muffin liners.

2) Place all ingredients except for the toppings into your blender or food processor and process until a smooth batter is achieved and everything is combined.

3) Divide into the 12 muffin liners.

4) Top each muffin with a spoon full of strawberries. Press strawberries into the batter with the back of the spoon to submerge. Sprinkle with a pinch or two of coconut.

5) Bake for 15 minutes.

NOTES: Next time I make these I am going to drop the temperature to 375 degrees and bake for 20 minutes. My convection oven seems to cook things faster and these, while super yummy, are a bit more brown on the outside then I would like.