Preheat oven to 375 degrees. Line a 6 cup muffin pan with paper liners.
In a large bowl, combine flour, baking powder, salt, spices, and sugar. Stir together until well mixed.
1 Cup Gluten Free 1-to-1 Flour Blend, 1 ¼ teaspoon Baking Powder, ¼ teaspoon Salt, ½ teaspoon Cinnamon, ¼ teaspoon Nutmeg, ½ Cup Sugar
In a small bowl, crack egg. Whisk egg until frothy.
1 Egg
Add the oil and vanilla. Whisk until combined.
¼ Cup Olive Oil, 1 teaspoon Vanilla
Add the applesauce, egg mixture and shredded zucchini to the dry ingredients. Fold about 10 strokes. There will still be some flour visible.
¼ Cup Unsweetened Apple Sauce, ⅔ Cup Zucchini
Add the mini chocolate chips and fold about 5 more times until they are evenly incorporated.
½ Cup Allergen Free Mini Chocolate Chips
Scoop batter into prepared muffin pan, filling to the top of the cup. Sprinkle the tops with a few chocolate chips and coarse sugar. Bake in preheated oven for 28-30 minutes until tops spring back when gently poked.
Turbinado Sugar
Remove from oven to cool. Cool no longer than 10 minutes in the muffin pan before removing them to cool on a wire rack.
Notes
Storage: Store leftover muffins in an airtighter container for 3-4 days or in the refrigerator up to 5 days. Freezing: Wrap cooled muffins individually in plastic wrap then place inside a freezer container. Store up to 3 months. Bring to room temperature before serving.