Wonderful Gluten Free Zucchini Muffins

A combination and modification of Jacqueline's Zucchini Muffins & Any Kind Muffins (Gluten Free) that turned out very well!

• Ready In: 50 mins
• Serves: 8
• Yields: 8 large muffins

Ingredients

• 1  cup dark brown sugar (I use a little less, unpacked)
• 1⁄2 cup  brown rice flour
• 1⁄4 cup  plus 1/3 cup tapioca starch
• 1  teaspoon guar gum (may substitute xanthan gum ~ corn derived)
• 1⁄4 teaspoon salt
• 1  teaspoon baking soda
• 1⁄4 teaspoon  allspice plus 1/8 tsp ground cloves plus 1 1/4 tsp ground cinnamon (or I use 1/3 tsp Another Allspice Substitute (Halal) plus 1 tsp ground cinnamon)
• 1  tablespoon  organic apple cider vinegar or 2  teaspoons  gf baking powder
• 1⁄3 cup canola oil
• 1⁄2 teaspoon vanilla, paste (Add a bit more if you use the typical vanilla)
• 1  large egg (or use 2 Ener-G egg replacer eggs)
• 1⁄2 cup  balkan yogurt
• 1  cup  shredded zucchini
• 1⁄2 cup  chopped walnuts

Directions

1. Mix dry ingredients.
2. Mix wet ingredients.
3. Combine both mixtures.
4. Stir in chopped walnuts and shredded zucchini.
5. Let batter sit 15 minutes.
6. Scoop into lined muffin tins generously.
7. Bake at 350F for about 25 minutes (until a skewer comes out clean).