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Amazing Gluten-Free Zucchini Muffins: 15 Minutes

Gluten-free zucchini muffins
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Enjoy these delicious gluten-free zucchini muffins, perfect for a healthy breakfast or snack. Made with alternative flours, they are moist, flavorful, and easy to make.

Ingredients

Scale
  • 1 and 1/2 cups gluten-free all-purpose flour blend
  • 1/2 cup almond flour
  • 1/3 cup coconut sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini), squeezed dry

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the gluten-free flour blend, almond flour, coconut sugar, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together the eggs, applesauce, melted coconut oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is squeezed very dry to prevent soggy muffins.
  • You can add nuts or chocolate chips for extra flavor and texture.
  • Store cooled muffins in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://savoryskies.com/gluten-free-zucchini-muffins/