Gluten Free Zucchini Muffins
These gluten free zucchini muffins will satisfy your sweet tooth in a healthy way. Made with no gluten and loaded with zucchini, these muffins are moist, tender, and have a wonderful texture with a tasty pop of chocolate in every bite!
Servings: 12
Calories: 204kcal
Ingredients
- 1 cup gluten free 1:1 flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
- 1 cup shredded zucchini drained
- ¾ cup peanut butter
- ¼ maple syrup
- 2 large eggs
- ½ cup coconut sugar
- ¾ teaspoon vanilla extract
Instructions
- First, preheat the oven to 350°F. Then, line a muffin pan with 12 liners.
- Next, in a small bowl, whisk together the flour, cinnamon, baking powder, and salt.
- Meanwhile, in a large bowl, whisk the peanut butter, maple syrup and coconut sugar together until well combined. Next, add eggs and vanilla, then whisk again. Afterwards, add the zucchini
- After, pour the dry ingredients into the wet ingredients, and use a rubber spatula to mix until well combined. Finally, fold in the chocolate chips.
- Then, scoop the batter into liners and fill to the top. Lastly, add more chocolate chips to the tops of muffins, if desired.
- Finally, bake for 24 - 27 minutes until a toothpick comes out clean.
Video
Notes
Storage
- Store at room temperature for up to 4 days in an airtight container.
- Wrap individual muffins in plastic wrap and freeze them for up to 3 months in an airtight, freezer-safe container or heavy-duty freezer bag.
- Bring to room temperature before serving.
- Measure your flour by weight, if possible. In lieu of that, loosely spoon your flour into your measuring cup and level it off with a knife to avoid compacting.
- Mix your wet and dry ingredients until just combined. Overmixing will make tough muffins.
- To avoid soggy muffins, place your shredded zucchini between two layers of paper towels in a strainer. Then, press the zucchini down firmly to remove as much excess moisture as possible.
- For the best crown, let your batter rest for about 10 minutes before baking.
- Be sure your baking powder is fresh. Your muffins will not rise if your baking powder is outdated.
- Tulip cupcake liners make it so easy to remove your muffins from the muffin pan.
Nutrition
Serving: 1muffin | Calories: 204kcal | Carbohydrates: 22g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 245mg | Potassium: 152mg | Fiber: 2g | Sugar: 11g | Vitamin A: 66IU | Vitamin C: 2mg | Calcium: 57mg | Iron: 1mg
