Wonderful Gluten Free Zucchini Muffins
Start your day off right or enjoy a wholesome snack with these *Wonderful Gluten-Free Zucchini Muffins*! Packed with freshly grated zucchini, naturally sweetened with coconut sugar, and flavored with a touch of cinnamon, these muffins are moist, tender, and irresistibly delicious. Made with gluten-free all-purpose flour and a blend of coconut oil and applesauce, they’re a healthier twist on a classic favorite, perfect for those seeking gluten-free baked goods without sacrificing flavor. Plus, you can customize them with optional chocolate chips or crunchy chopped nuts for an extra treat! Ready in just 35 minutes, these easy-to-make muffins are ideal for a grab-and-go breakfast or a satisfying midday snack.
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Recipe Information
Ingredients
- 1.5 cups Gluten-free all-purpose flour
- 1 teaspoon Ground cinnamon
- 1 teaspoon Baking soda
- 0.5 teaspoon Baking powder
- 0.25 teaspoon Salt
- 2 large Eggs
- 0.75 cup Coconut sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Coconut oil (melted and slightly cooled)
- 0.25 cup Unsweetened applesauce
- 1.5 cups Fresh zucchini (grated)
- 0.5 cup Optional: Chocolate chips or chopped nuts
Instructions
Preheat your oven to 350°F (175°C). Line a standard 12-cup muffin tin with paper liners or lightly grease with non-stick spray.
In a medium bowl, whisk together the gluten-free all-purpose flour, ground cinnamon, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the eggs until frothy. Add the coconut sugar, vanilla extract, melted coconut oil, and unsweetened applesauce, and whisk until fully combined.
Fold the grated zucchini into the wet ingredients until evenly distributed.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
If using chocolate chips or chopped nuts, fold them into the batter at this stage.
Evenly distribute the batter among the prepared muffin cups, filling each about three-quarters full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy warm or store in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to one week.
Nutrition Facts
Calories |
3175 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.6 g | 210% | |
| Saturated Fat | 125.5 g | 628% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 372 mg | 124% | |
| Sodium | 2285 mg | 99% | |
| Total Carbohydrate | 423.5 g | 154% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 241.4 g | ||
| Protein | 29.6 g | 59% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 247 mg | 19% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1508 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
