Gluten-Free, Vegan, Serves 12

• 2 cups gluten-free flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup coconut sugar
• 1/2 cup unsweetened applesauce
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1 cup diced peaches (fresh or frozen)

For the Streusel Topping:

• 1/4 cup gluten-free flour
• 1/4 cup coconut sugar
• 2 tablespoons melted coconut oil
• 1/4 teaspoon ground cinnamon
• Pinch of salt

Directions:

Preheat the oven to 375°F (190°C). Line a muffin tin with paper liners. In a mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. In another mixing bowl, whisk together the coconut sugar, unsweetened applesauce, melted coconut oil, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until well combined.

Fold in the grated zucchini and diced peaches. Fill the muffin cups 3/4 full with the batter. In a small mixing bowl, combine the gluten-free flour, coconut sugar, melted coconut oil, cinnamon, and salt to make the streusel topping. Sprinkle the streusel topping over the muffin batter. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool for a few minutes before transferring to a wire rack to cool completely. Serve and enjoy!