Olive Oil Zucchini Muffins

Directions

1. 1
   Preheat oven to 350 degrees F. Prepare a standard muffin tin with cooking spray or line with cupcake papers. If using cupcake lines, spray lightly with cooking spray.In a large mixing bowl, sift together flour blend, teff, xanthan gum, baking powder, baking soda, cinnamon, nutmeg, ginger, and cloves.
2. 2
   Add salt and, using a whisk, mix until uniformly combined.In a medium bowl, whisk together applesauce, eggs, olive oil, and agave until combined. Make a well in the middle of the dry ingredients.
3. 3
   Add wet ingredients and whisk together until smooth. Stir in zucchini and then stir in lemon juice.Using a spring-release ice cream scoop, put one scoop of batter into each hole.
4. 4
   Bake for 22 – 25 minutes, until muffins test clean with a toothpick.
5. 5
   Let muffins cool in tin on a wire rack for 10 minutes and then carefully remove and set on a wire rack lined with a paper towel.Put cream cheese, zest, and agave in a bowl and mix on medium-high speed until thoroughly combined and cream cheese has lightened slightly.
6. 6
   Serve muffins warm and allow guests to spread with room temperature lemon cream cheese.