Gluten Free Zucchini Muffins
If you’re on the lookout for a delicious and wholesome treat that fits the gluten-free lifestyle, these Gluten Free Zucchini Muffins are just the ticket! Bursting with flavor and packed with nutritious ingredients, they are perfect for breakfast, snacks, or even dessert. The best part? You won’t even miss the gluten. With the warmth of cinnamon and the sweetness of maple syrup, these muffins are sure to become a family favorite!
What Makes This Recipe Special
These Gluten Free Zucchini Muffins stand out for several reasons. Firstly, they are incredibly moist thanks to the addition of zucchini, which also adds a nutritious boost. The use of 1:1 gluten-free flour ensures that everyone can enjoy them without sacrificing texture or taste. Plus, they are easily customizable with chocolate chips and walnuts, making them a versatile addition to your baking repertoire. Whether you’re a gluten-free veteran or a curious beginner, these muffins will charm your taste buds and fill your home with an inviting aroma.
What Goes Into Gluten Free Zucchini Muffins
To create these delightful muffins, you’ll need the following ingredients:
- 1 cup 1:1 gluten free flour (260 grams, recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup maple syrup
- 1/4 cup avocado or vegetable oil
- 1/2 cup applesauce
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup finely grated zucchini (no need to squeeze out the liquid)
- 1/2 cup chocolate chips, divided (dairy-free if needed)
- 1/4 cup chopped toasted walnuts
- Sanding sugar, optional
Prep & Cook Tools
Before you dive into baking, gather the following tools:
- Muffin tin: Essential for shaping your muffins.
- Mixing bowls: For combining your dry and wet ingredients.
- Whisk: To ensure your dry ingredients are well mixed.
- Spatula: Perfect for folding in the zucchini and chocolate chips.
- Grater: To finely grate your zucchini.
- Measuring cups and spoons: For precise ingredient measurements.
Gluten Free Zucchini Muffins: How It’s Done
Now that you have your ingredients and tools ready, let’s dive into the baking process!
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your muffins bake evenly.
Step 2: Prepare the Muffin Tin
Grease the muffin tin with a bit of oil or line it with muffin liners for easy removal.
Step 3: Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten-free flour, cinnamon, baking powder, baking soda, salt, and nutmeg until well combined.
Step 4: Combine the Wet Ingredients
In another bowl, mix the maple syrup, avocado oil, applesauce, granulated sugar, eggs, and vanilla extract until smooth.
Step 5: Grate the Zucchini
Using your grater, finely grate the zucchini. You don’t need to squeeze out the liquid; it adds moisture to the muffins.
Step 6: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over-mix.
Step 7: Fold in Zucchini and Mix-ins
Gently fold in the grated zucchini, half of the chocolate chips, and the chopped walnuts into the batter.
Step 8: Fill the Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full. Sprinkle the remaining chocolate chips on top, and if you like, add a sprinkle of sanding sugar for a sweet crunch.
Step 9: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 10: Cool and Enjoy
Remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!
Vegan & Vegetarian Swaps
If you’re looking to make these Gluten Free Zucchini Muffins vegan, here are some easy swaps:
- Eggs: Use 1/4 cup of unsweetened applesauce for each egg.
- Maple syrup: Make sure to choose a brand that is not processed with animal products.
- Dairy-free chocolate chips: Opt for a vegan brand to keep the muffins dairy-free.
Pro Tips & Notes
- Make sure to measure your flour correctly. Too much flour can lead to dry muffins.
- Feel free to customize: add nuts, seeds, or even dried fruits for extra flavor and texture.
- For added moisture, you can mix in a tablespoon of yogurt or plant-based yogurt.
- These muffins freeze beautifully! Just store them in an airtight container and pop them in the freezer for up to 3 months.
Cooling, Storing & Rewarming
Allow your Gluten Free Zucchini Muffins to cool completely on a wire rack. Once cooled, you can store them in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the fridge for about a week, or freeze them for up to 3 months. To rewarm, simply pop them in the microwave for a few seconds or warm them in the oven at 350°F until heated through.
Your Top Questions
Can I use other types of flour instead of 1:1 gluten-free flour?
While 1:1 gluten-free flour is recommended for the best texture, you can experiment with other gluten-free flours. Just be aware that the results may vary, and adjustments to the recipe might be necessary.
How can I make these muffins sweeter?
If you prefer a sweeter muffin, you can increase the amount of maple syrup or sugar slightly. Just be cautious not to add too much, as it may alter the texture.
Can I make these muffins ahead of time?
Absolutely! These muffins can be made in advance and stored in an airtight container. They also freeze well, making them a great option for meal prep.
What can I substitute for applesauce?
If you don’t have applesauce on hand, you can substitute it with mashed bananas or even yogurt for a similar moisture content.
Healthy-ish Favorites
If you love these Gluten Free Zucchini Muffins, you might also enjoy these healthy-ish recipes:
Wrap-Up
In conclusion, these Gluten Free Zucchini Muffins are a delightful way to incorporate veggies into your diet while satisfying your sweet tooth. They’re easy to make, packed with flavor, and can be enjoyed any time of day. Whether you’re baking for yourself, your family, or friends with dietary restrictions, these muffins will be a hit. So grab your ingredients and get baking! You won’t regret it. Enjoy every bite of these wholesome, gluten-free treats!
Gluten Free Zucchini Muffins
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Grease the muffin tin with oil or line it with muffin liners for easy removal.
- In a large mixing bowl, whisk together the gluten-free flour, cinnamon, baking powder, baking soda, salt, and nutmeg until well combined.
- In another bowl, mix the maple syrup, avocado oil, applesauce, granulated sugar, eggs, and vanilla extract until smooth.
- Finely grate the zucchini; do not squeeze out the liquid as it adds moisture to the muffins.
- Pour the wet mixture into the dry ingredients and stir until just combined, being careful not to over-mix.
- Gently fold in the grated zucchini, half of the chocolate chips, and the chopped walnuts into the batter.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full, and sprinkle the remaining chocolate chips on top. Optionally, add sanding sugar for a sweet crunch.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for about 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature!
Notes
- Measure your flour accurately to avoid dry muffins.
- Customize with nuts, seeds, or dried fruits for extra flavor.
- Mix in a tablespoon of yogurt for added moisture.
- These muffins freeze well for up to 3 months in an airtight container.
