You’ll never miss the wheat flour in this recipe that uses pecan flour not only in the muffin but also to “flour” the pan. This is a great basic muffin recipe for gluten-free baking, and you can substitute shredded carrots when zucchini isn’t in season.
Makes 10 muffins
Prep: 15 to 20 minutes
Bake: 25 to 30 minutes
Vegetable oil spray, for misting the pan, if desired
Pecan flour, for dusting
1 cup sugar
3/4 cup pecan flour
3/4 cup gluten-free or all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
1/2 cup pecan or vegetable oil
1 cup shredded fresh zucchini
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