Not only are these muffins easy and delicious – they’re also gluten-free too! Recipe and image courtesy of Live Well With Parkinson’s in association with the Assistive Technology Clinic, the Jeff and Diane Ross Movement Disorders Clinic at Baycrest and George Brown College Center for Hospitality and Culinary Arts.
ingredients
directions
Preheat oven to 375ºF (190ºC). Line muffin tins with paper muffin cups and set aside.
Melt butter in microwave and set aside to cool.
In a large bowl, combine flour, baking powder, baking soda, xanthan gum and sugar mix thoroughly.
In a separate bowl, mix the almond milk, egg, cooled butter and vanilla extract.
Mix wet ingredients into the dry ingredients until smooth.
Gently mix in the grated zucchini, cranberry, dark chocolate chips until just incorporated. Batter should be lumpy.
Divide the batter evenly among the muffin cups.
Bake for 25-30 minutes, until a toothpick inserted into the centre comes out clean, and muffins are lightly browned.