Gluten-Free Zucchini Muffins
This quick and easy gluten-free, nut-free and plant-based recipe is a warm and flavorful treat!
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.
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