A healthy little muffin, packed with veggies! Gluten-free zucchini muffins are a perfect use for extra zucchini! Add in the walnuts and chocolate chips for extra flavor, crunch, and texture!
5 from 1 vote
Prep Time 20mins
Cook Time 20mins
Total Time 40mins
Course Breakfast
Cuisine American
Servings 16muffins
Calories 237kcal
Ingredients
1 ½cupgluten-free flour,such as Bob's 1:1 or Namaste Perfect Flour Blend
½cupalmond flour
¾cupsugar
1teaspoonbaking powder
¼teaspoonbaking soda
½teaspooncinnamon
½teaspoonsalt
⅓cupoil or melted butter
2eggs
1cupshredded zucchini
¾cupchopped walnuts,plus extra for tops if desired
½cupchocolate chips,plus extra for tops if desired
Instructions
Preheat oven to 350°F. Line muffin tins with parchment muffin cup liners or grease well.
Combine flour, almond flour, sugar, baking powder, baking soda, cinnamon, and salt. Set aside
In a separate bowl, mix together the oil and eggs. Then stir in the zucchini.
Add the dry ingredients to the wet mixture and stir until well combined.
Then stir in walnuts and chocolate chips.
Scoop ¼ cup of the batter into each muffin tin. Press extra walnuts and chocolate chips into the top of the batter if desired.
Bake for 25-28 minutes or until lightly browned and a toothpick inserted in center comes out clean.