These gluten-free zucchini muffins are nut-free and savory and sweet. This flavorful treat is easy to make and perfect for any occasion.
I love baked goods and passing by bakeries with such savory smells. However, with multiple allergies and intolerances baking my own desserts has helped me fulfill my sweet tooth.
Best of all, what better way to indulge in something that is made free of additives and preservatives? Eating clean and consuming less processed food and organic has been part of my healing process.
Most importantly, I try to cook with a majority of plant-based ingredients that are allergen free. It led me to create this recipe for these easy baked zucchini muffins.
This easy and healthy recipe is also great for the entire family. I guarantee they will not even know that this baked goodie is healthy and wholesome!
Gluten-free Zucchini Muffin Ingredients
Dairy-free, grain free, and plant-based--these muffins are so delicious! Simply make it during the weekend and grab it to go for a healthy snack. Since I am always on the go, so anything that is quick and easy helps with time management.
This recipe is made by the following ingredients:
- Zucchini
- Banana
- Egg Substitute for plant-based or free range egg if no allergy
- Apple Cider Vinegar or Orange Juice
- Maple Syrup or Honey
- Vanilla Extract
- King Arthur Gluten-free flour or any flour according diet restrictions
- Ground cinnamon (optional)
- Bob's Red Mill baking soda or regular baking soda
Nutrition of Zucchini
What is all the hype with the use of zucchinis these days? Well first off, they are a low calorie vegetable providing 17 calories per 100 grams.
It is a summer squash (courgette) that is a very good source of potassium and Vitamin C (for full nutrient value click here). It does not contain fat or cholesterol. Therefore, you can see why pasta, a high carbohydrate source, is being replaced by this nutritious vegetable.
Gluten-Free Zucchini Muffins
Ingredients
- 1 cup shredded zucchini finely grated
- 1 medium mashed banana (¼ cup)
- 1 egg or egg substitute egg substitute if vegan or allergy to egg
- 2 ½ tablespoon apple cider vinegar or fresh orange juice (for acidity)
- 1 tbs maple syrup raw honey can be used if not vegan as well as brown sugar
- 1 ½ tablespoon vanilla extract
- 1 cup gluten-free flour of your choice any type of flour can be used depending on restrictions such
- 1 tsp ground cinnamon
- 1 tbs Bob's Red Mill baking soda or regular baking soda
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.
- Combine the zucchini,banana, eggs, apple cider vinegar, coconut oil, maple syrup or honey, and vanilla extract in a large bowl. Mix until smooth
- In a separate bowl, mix the dry ingredients: flour, baking soda, salt and cinnamon.
- Gently fold the wet and dry ingredients together with a spatula. Do not over mix. Scoop into muffin cups ⅔ full.
- Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.
Also, if you need to cut out certain ingredients due to food allergies or restrictions, I typically will list alternative ingredients with my recipes.
We all have different preferences and diet restrictions. Experimenting with ingredients to fit your needs is always fun to do!
Hope you enjoy this simple treat!
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