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Zucchini Muffins That Are So Delicious, You Won’t Believe They’re Gluten Free.
Looking for a healthy and delicious gluten free alternative to muffins? Check out our gluten free zucchini muffins recipe! These muffins are packed with flavor and are perfect for any morning snack.
It was early morning and I was getting ready for work when I realized that I didn’t have any gluten free cereal or bread to grab for breakfast. I do have some gluten free zucchini muffins that my cousin baked for me a few weeks ago, and I decided to try them out.
The muffins were delicious, and I loved how they were a healthy and nutritious option that I could take with me to work. I ate one every morning for the rest of the week, and I was really enjoying the taste and texture.
I was so happy that I could eat these muffins without having to worry about the gluten, and I was also impressed that they were so tasty. I would definitely recommend them to others who are gluten free, and I can’t wait to try more of the recipes that my cousin has. Luckily, I am able to share it with you today!
What are gluten free zucchini muffins?
Zucchini muffins are a quick and easy way to enjoy the nutrients offered by zucchini. They are made without gluten, but can be enjoyed by people who are gluten free.
How do I make gluten free zucchini muffins?
Zucchini muffins are a simple mix of flour, sugar, baking powder and vegetable oil. You will also need eggs and milk, which can be substituted for gluten free flours and filtered water, depending on your needs.
Can gluten free zucchini muffins be frozen?
Yes, gluten free zucchini muffins can be frozen. Just be sure to double or triple the recipe to ensure enough batter.
What are the nutritional benefits of gluten free zucchini muffins?
Zucchini contains a good amount of nutrients, including vitamin C, potassium and dietary fibre. These muffins also provide a healthy dose of sweet flavor.
Gluten Free Zucchini Muffins
Looking for a healthy and delicious gluten free alternative to muffins? Check out our gluten free zucchini muffins recipe! These muffins are packed with flavor and are perfect for any morning snack.
Ingredients
- Optional: 1 cup gluten-free, dairy-free chocolate chips
- 1/2 teaspoon baking soda
- 1/2 cup brown sugar, packed
- 1/2 teaspoon gluten-free baking powder
- 2 cups gluten-free flour blend
- 1 teaspoon gluten-free vanilla extract
- 3 large eggs, room temperature
- 1 medium shredded zucchini , gently pressed between paper towels
- 1 teaspoon salt
- 1/2 cup vegetable oil
- 1/3 cup white sugar
Instructions
- Preheat the oven to 350°F; line a cupcake or muffin pan with paper liners; set aside.
- In a large mixing bowl, beat the eggs, sugars, oil, and vanilla until smooth.
- Add the flour, salt, baking soda, baking powder, and mix until well combined.
- Stir in the zucchini and chocolate chips (optional).
- Spoon the batter into the prepared paper liners (about 1/4 cup each).
- Bake for 20-22 minutes, or until the center sets.
- Remove from the oven, and let it cool for 10 minutes in the pan. Finish cooling muffins on a wire rack.
- Store leftovers in an airtight container at room temperature for up to 4 days.
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