Healthy Gluten Free Zucchini Muffins

INGREDIENTS

3 1/4 cups

(about 300 g) grated fresh zucchini and/or yellow squash (I used 1 medium zucchini and 1 medium yellow squash)

1 1/2 cups

all purpose gluten free flour (I used my Better Than Cup4Cup blend)

3/4 tsp

xanthan gum (omit if your blend already contains it)

2/3 cup

certified gluten free oat flour (I just grind up certified gluten free rolled oats into a powder)

1 tsp

baking soda

1 1/2 tsp

baking powder

1/2 tsp

kosher salt

2 tsp

ground cinnamon

1/2 cup

packed light brown sugar

1 cup

raisins (can replace with chopped nuts, chocolate chips or another small dried fruit)

1/2 cup

virgin coconut oil, melted and cooled

eggs (240 g, out of shell) at room temperature, beaten

1/2 cup

buttermilk, at room temperature (can replace with 1/2 cup unsweetened almond milk, soured with 1/2 teaspoon white wine vinegar)