Zucchini Pineapple Muffins

I altered this recipe from a recipe I found online for zucchini bread.  My grandma used to make zucchini pineapple bread and I've been wanting to figure out how to make it gluten free.  Turns out, it's not very hard at all.  I made muffins tonight because I didn't have a lot of time for baking but I will try baking this as a loaf and let you know how much time it needs.

Zucchini Pineapple Muffins - Gluten free, dairy free

2 eggs or 1/2 cup egg beaters or egg replacer
1/4 cup canola oil
1/4 cup coconut oil (heat in microwave about 10 seconds so it's liquid)
1/2 cup sugar, brown sugar, or sugar of your choice
2 t vanilla

1/4 t baking powder
1/2 t baking soda
1/2 t salt
1 cup brown rice flour
1/4 cup potato starch
1/4 cup corn starch
3/4 t guar gum (helps it stick together - I'll try it without next time & see if it's necessary)

1 cup shredded zucchini
1/2 cup crushed pineapple (drain a little juice, but you don't have to squish it out)

There was supposed to be 1t cinnamon but I forgot it.  They were great without so I guess that's optional.

Mix the liquids together.  Then add the dry ingredients and mix.  Add the zucchini and pineapple and mix everything together.

The texture was perfect, in my opinion!
Bake at 350 degrees for 12-15 minutes, until slightly golden around edges.
Makes 12 muffins or 1 regular sized loaf.