Gluten Free Zucchini Spice Muffins

My sister is staying with us for awhile.  Did I mention that before?

We get her as a house guest for a few months while she finishes settling into employment here on the East Coast.  We kind of love it and while there are always adjustments with long term visitors, most of the adjusting is happening on her end, I assure you.  To go from living on your own in downtown Seattle, to sharing a house with three kids in the steamy South is quite the change of scenery.  My sister is a very healthy eater, skipping dairy due to an allergy and avoiding gluten because she just feels so darn better when she does!  She does regular workouts, she runs, and is currently training to be a personal trainer while simultaneously working full time.

In short, she is my hero. 🙂

Here at our house, we generally eat…okay.  My husband and I don’t drink pop, we limit fruit juice with our kids, and the majority of bread in our house is whole grain.  We like natural sweeteners, low fat dairy, and snack on whole fruits and fresh veggies as much as we can.  Ultimately, we just do our best, because that is all we can do, right?  And most of the time, thats good enough.

But I know that my sister misses her pristine diet.  She never complains, but I kinda like the gal so I try to accommodate her as well as I can.  The dairy free thing is no problem, but cooking gluten free is not my normal practice.  I do it, but not exclusively.  Enter-THESE MUFFINS!  Everyone should be able enjoy a good spiced muffin in the fall and these darlings are my contribution.  I bake them up (beat my kids away from the kitchen with a stick because they try to steal them) and tuck them in the freezer just for her!  My next gluten-free endeavor? Pumpkin muffins!!Gluten Free Zucchini Spice Muffins

1 c sugar, granulated or  raw
2 eggs
1/2 c canola, coconut, or grapeseed oil
1/4 c unsweetened applesauce
1 tsp vanilla
Whisk together above ingredients until smooth.
Fold in:
1 1/4 c all-purpose GF flour
1 tsp baking powder
1/2 tsp baking soda
pinch of salt
1 1/2 tsp cinnamon
1/2 tsp EACH of ground ginger, cloves, and nutmeg
Mix two or three times (it will not be combined yet) and add:
1 small zucchini, shredded
1/2 c dried, unsweetened cranberries
1/2 c chopped walnuts

Continue to fold together until combined but JUST MIXED!  Bake in paper lined muffin cups at 350 degrees for 15 minutes, or until set and a toothpick inserted in the center comes out clean.  Cool on a wire rack and enjoy!