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Amazing Gluten-Free Zucchini Muffins 12 Ways

Gluten-free zucchini muffins
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Enjoy these delightful gluten-free zucchini muffins, made with alternative flours for a wholesome treat. Perfect for a healthy breakfast or snack!

Ingredients

Scale
  • 1 ½ cups almond flour
  • ½ cup tapioca starch
  • 1 teaspoon baking soda
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 large eggs
  • ½ cup maple syrup
  • ⅓ cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • ½ cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate medium bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and optional nuts until evenly distributed.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 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 well-drained after grating to avoid excess moisture in the muffins.
  • You can substitute rice flour for tapioca starch if preferred.
  • These muffins can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition

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