A few simple mix-ins added to a pre-made gluten-free flour blend creates tender muffins packed with zucchini and walnuts.

Gluten-Free Zucchini Muffins

Preheat oven to 375 degrees. Lightly coat mini muffin pan with cooking spray; set aside.

Prepare muffin mix according to package directions using required additional ingredients. Stir in chia seeds, cinnamon and zucchini, mixing just until combined.

Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in centers comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.