Gluten Free Apple Zucchini Muffins

Directions

1. 1
   Preheat the oven to 375F; oil a 12-cup muffin pan; set aside.
2. 2
   Into a medium-size bowl, sift together the flour mix, brown sugar, baking soda, baking powder, cinnamon, allspice, and salt; set aside.
3. 3
   Squeeze out as much liquid from the zucchini as you can; set aside.
4. 4
   In the bowl of your electric mixer, add the vinegar & water (or buttermilk), applesauce, egg, oil, and beat to combine. Using the paddle attachment or by hand with a silicone spatula, fold in the zucchini, diced apples, and vanilla into the batter.
5. 5
   Distribute the batter evenly among the 12 cups in the muffin pan.
6. 6
   Combine the turbinado sugar and 1/4 teaspoon cinnamon.
7. 7
   Sprinkle the cinnamon-sugar over batter and gently pat into the batter.*
8. 8
   Bake 20 minutes on the center rack of your oven or until a toothpick or cake tester inserted in the center of a muffin comes out clean.
9. 9
   Place the pan on a wire rack to cool 5 minutes or until you can comfortably handle the muffins.
10. 10
    Transfer the muffins directly to the wire rack to cool completely or at least 15 minutes. (As with most gluten free baked goods, if you dont cool them enough, the texture will be gummy.)
11. 11
    Freeze muffins that will not be consumed within 24 hours in a zipper freezer bag.