Healthy Gluten Free Zucchini Muffins (DF)
These Gluten Free Zucchini Muffins are soft, moist, and naturally sweetened with honey. Made with your favorite gluten-free blend and dairy-free, they’re a wholesome snack or breakfast that’s easy to make and full of warm, comforting flavor. Add chocolate chips or nuts for an extra treat!
Servings: 12 people
Calories: 273kcal
Equipment
Ingredients
- 2 cups gluten free all-purpose flour (with xanthan gum)
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 large eggs
- ½ cup olive oil
- ½ cup honey
- 1 teaspoon vanilla extract
- 1 ½ cups zucchini grated and squeezed to remove excess moisture
- ½ cup walnuts chopped, optional
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350℉.
- Line a 12 cup muffin pan with liners.
- In a large bowl, whisk together the gluten free flour, baking soda, baking powder, and salt.
- In a separate medium bowl, whisk the eggs, olive oil, honey, and vanilla extract until well blended.
- Grate the zucchini and squeeze out the excess moisture using a clean kitchen towel or paper towel.
- Add the egg mixture to the flour mixture and stir until just combined.
- Fold in the grated zucchini and any optional add-ins.
- Divide the batter evenly among the muffin cups filling them ¾ full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the muffin pan for 5 minutes.
- Transfer them to a wire rack to cool completely.
Notes
Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
These muffins freeze well for up to 3 months. Thaw at room temperature before enjoying.
Nutrition
Calories: 273kcal | Carbohydrates: 32g | Protein: 4g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 190mg | Potassium: 102mg | Fiber: 3g | Sugar: 17g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
