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Gluten Free Zucchini Muffins on a class serving dish

Gluten Free Zucchini Muffins

5 from 3 votes
Experience the perfect harmony of flavors in our Vegan Gluten-Free Zucchini Muffins, a delightful treat made with wholesome ingredients.
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Prep Time:15 minutes
Cook Time:25 minutes
Total Time:40 minutes
Course: Appetizer, Breakfast, Brunch, Lunch, Snack
Cuisine: American
Keyword: Dairy-Free, Fall, Gluten-Free, Healthy, Kid-Friendly, Vegan
Servings: 12 servings
Calories: 272kcal

Ingredients

  • 1 1/2 cups almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1 flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water)
  • 1/3 cup unsweetened applesauce
  • 1/3 cup maple syrup or agave nectar
  • 1/4 cup coconut oil melted
  • 1 tsp vanilla extract
  • 1 cup grated zucchini excess moisture squeezed out
  • 1/2 cup chopped nuts (such as walnuts or pecans), optional
  • 1/2 cup raisins or dairy-free chocolate chips optional

Instructions

  • Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease the tin.
  • In a small bowl, prepare the flax egg by mixing the ground flaxseed and water. Set it aside to thicken for about 5 minutes.
    1 flax egg
  • In a large mixing bowl, whisk together the almond flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
    1 1/2 cups almond flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, 1 tsp ground cinnamon, 1/2 tsp ground nutmeg
  • In another bowl, combine the flax egg, applesauce, maple syrup or agave nectar, melted coconut oil, and vanilla extract. Mix well until the wet ingredients are fully combined.
    1 flax egg, 1/3 cup unsweetened applesauce, 1/3 cup maple syrup or agave nectar, 1/4 cup coconut oil, 1 tsp vanilla extract
  • Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
  • Gently fold in the grated zucchini, chopped nuts (if using), and raisins or chocolate chips (if using).
    1 cup grated zucchini, 1/2 cup chopped nuts, 1/2 cup raisins or dairy-free chocolate chips
  • Divide the batter evenly among the muffin cups, filling each about 2/3 full.
  • Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  • Remove the muffins from the oven and allow them to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
  • Once the muffins are completely cool, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer freshness.

Nutrition

Serving: 12servings | Calories: 272kcal | Carbohydrates: 15g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 180mg | Potassium: 82mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 102mg | Iron: 1mg