YIELD: 16 muffins
Preheat oven to 375°. Line 16 muffin cups with paper liners or lightly spray with cooking spray.
In a bowl, combine the gluten-free flour, baking powder, baking soda, salt, cinnamon, and allspice. Whisk well and set aside.
In a separate bowl, whisk together the melted butter and the sugar. Add the eggs, yogurt and vanilla extract and whisk until combined.
Alternate adding the flour mixture and some of the shredded zucchini to the butter/sugar mixture, stirring well in between.
Scoop the batter into the muffin cups. Bake at 375° until golden brown and a toothpick inserted into center comes out with crumbs only, no wet batter, about 25-30 minutes.
Cool the muffins in their pan on cooling rack for 10 minutes before removing. Let cool on wire rack until.
They will keep well in an airtight container in the fridge for 5 days or in a freezer bag and freezer for up to 6 months.
This recipe was adapted from the original by mygluten-freekitchen.com.
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