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Gluten-free Zucchini Muffins (Easy, Dairy-Free)
The best gluten-free zucchini muffins that are tender and fluffy! This easy recipe makes for a healthy snack or quick breakfast. Add in walnuts and chocolate chips for extra flavor and texture!
Prep Time
20
minutes
mins
Cook Time
20
minutes
mins
Total Time
40
minutes
mins
Course:
Breakfast
Cuisine:
American
Diet:
Gluten Free
Servings:
16
muffins
Calories:
201
kcal
Author:
Katie Olesen
Ingredients
1 ½
cup
gluten-free flour blend
Bob's 1:1, Namaste Perfect Flour Blend, or King Arthur Measure for Measure
½
cup
almond flour
¾
cup
sugar
1
teaspoon
baking powder
¼
teaspoon
baking soda
½
teaspoon
cinnamon
½
teaspoon
salt
⅓
cup
vegetable oil
melted butter or coconut oil
2
large
eggs
1
cup
shredded zucchini
drained if needed
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.
Notes
Don't add extra zucchini, the added moisture can alter the outcome of the recipe.
Nutrition
Serving:
1
muffin
|
Calories:
201
kcal
|
Carbohydrates:
23
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
3
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.2
g
|
Cholesterol:
31
mg
|
Sodium:
155
mg
|
Potassium:
70
mg
|
Fiber:
2
g
|
Sugar:
13
g
|
Vitamin A:
165
IU
|
Vitamin C:
1
mg
|
Calcium:
45
mg
|
Iron:
1
mg