Gluten-free Zucchini Muffins
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!
Ingredients
- 1 ½ cup gluten-free flour, such as Bob's 1:1 or Namaste Perfect Flour Blend
- ½ cup almond flour
- ¾ cup sugar
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon cinnamon
- ½ teaspoon salt
- ⅓ cup oil or melted butter
- 2 eggs
- 1 cup shredded zucchini
- ¾ cup chopped walnuts, plus extra for tops if desired
- ½ cup chocolate 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.
Nutrition
Calories: 237kcal