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Gluten-Free Zucchini Muffins: 1 Adorable Treat

Gluten-free zucchini muffins
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Enjoy these delightful gluten-free zucchini muffins, perfect for a healthy and delicious treat. They are made with alternative flours for a satisfying texture.

Ingredients

Scale
  • 2 cups almond flour
  • 1/2 cup tapioca starch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, maple syrup, melted coconut oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini.
  6. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained of excess moisture before adding it to the batter.
  • You can add chopped nuts like walnuts or pecans for extra texture.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://whiskdaily.com/gluten-free-zucchini-muffins-2/