Print

Amazing gluten-free zucchini muffins: 12 easy steps

Gluten-free zucchini muffins
Print Recipe

Enjoy these delicious gluten-free zucchini muffins made with alternative flours. They are moist, flavorful, and perfect for a healthy snack or breakfast.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 large eggs
  • 1/2 cup pure maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 2 cups grated zucchini (about 2 medium zucchinis, excess water squeezed out)
  • 1/2 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, salt, cinnamon, and nutmeg.
  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 mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini. If using, add the chopped nuts.
  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 you squeeze out as much water as possible from the grated zucchini for the best texture.
  • You can substitute rice flour blend for the tapioca starch if desired.
  • Add a pinch of ground ginger for extra spice.
  • These muffins freeze well for future enjoyment.

Nutrition

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