RECIPE CARD: Gluten-Free Zucchini Muffins (PRINTABLE)
Quick and simple to make with healthy ingredients, this gluten-free zucchini muffin recipe makes treats that are sweet, delicious, and packed with flavor.
Servings: 12 muffins
Calories: 147kcal
Ingredients
- 260 grams gluten free flour mix ,about 2 cups
- 310 grams grated zucchini ,about 1 large or 2 small
- 105 grams brown sugar ,about ½ cup
- 55 grams granulated sugar ,about ¼ cup
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon xanthan gum
- 2½ teaspoons ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup vegan butter
- 2 eggs
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.
- In a large bowl, whisk together the gluten-free flour mix, baking soda, baking powder, xanthan gum, cinnamon, nutmeg, and salt until well combined.
- Using the box grater, grate the zucchini and set it aside.
- In a small bowl, add the butter and microwave on high for 30 seconds to 45 seconds, until melted. Cool slightly.
- In a separate bowl, whisk the eggs, melted butter, granulated sugar, brown sugar, and vanilla extract until the mixture is smooth and creamy.
- Fold in the grated zucchini and any other add-ins you desire into the wet mixture.
- Combine the dry and wet mixtures, then mix carefully with a spatula until the ingredients are thoroughly blended.
- Allow the batter to rest in the bowl at room temperature for 30 minutes.
- Set batter aside to rest for 30 minutes.
- Portion the batter evenly into muffin cups, filling each about ¾ full
- Bake for 23 – 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
- Allow muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Bring all ingredients to room temperature.
- Grate the zucchini using the medium side of a grater.
- Avoid squeezing any liquid out of the zucchini.
- Let the batter rest for 30 minutes for the best texture.
- Don't overmix the batter to prevent dense muffins.
- Use a greased ice cream scoop for even muffin sizes.
- A toothpick inserted in the middle comes out clean.
- The tops spring back lightly when pressed.
- Room temperature storage: Store the cooled muffins in an airtight container at room temperature for about 2-3 days.
- Refrigerating: Place the muffins in a sealed container and refrigerate them for up to 5 days.
- Freezing: Once the muffins have fully cooled, wrap each in plastic wrap, then place it in a resealable bag and freeze for up to 3 months.
Nutrition
Serving: 12muffins | Calories: 147kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 268mg | Potassium: 92mg | Fiber: 3g | Sugar: 14g | Iron: 1mg
