Gluten-Free Zucchini Muffins with Cinnamon Streusel

1. Preheat oven to 400°F. Line a 12-cup muffin tin with liners.

2. Whisk the dry muffin ingredients together in a large bowl.

3. In a separate bowl, whisk the applesauce, maple syrup, olive oil, eggs, and vanilla until smooth.

4. Pour the wet ingredients into the dry and stir just until combined.

5. Fold in the zucchini and chocolate chips, if using.

6. Divide the batter evenly among the 12 muffin cups.

7. Let the filled tin rest at room temperature for 15 minutes before baking.

8. While the batter rests, make the streusel: whisk the dry streusel ingredients together, then cut in the cold butter until it forms small crumbs.

9. Sprinkle the streusel evenly over each muffin.

10. Bake at 400°F for 8 minutes, then reduce to 350°F (no need to open the door) and bake 12 to 15 minutes more, until a toothpick inserted in the center comes out clean.

11. Cool in the pan 10 minutes, then transfer to a wire rack and cool at least 45 minutes before storing.