BEST Gluten Free Zucchini Muffins
Wonderfully moist, fluffy and packed with flavor, these gluten free zucchini muffins are so delicious no one will ever guess they're gluten free!
Ingredients
- 2/3 cups buckwheat flour
- 1/2 cup oat flour
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/4 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 3/4 cup dark brown sugar
- 1/3 cup butter (or coconut oil) , melted and cooled
- 2 large eggs
- 1 teaspoon quality pure vanilla extract
- 1 1/4 cup finely shredded zucchini (courgette) or yellow squash
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12-cup muffin tin.
- Finely grate the zucchini. It will be very wet so give it a squeeze to remove the excess water. In a large mixing bowl beat the sugar, butter, eggs and vanilla extract until combined. In a separate bowl combine the flours with the baking powder, salt, baking soda, cinnamon and nutmeg. Add the dry ingredients to the wet ingredients and beat until combined. Stir in the zucchini.
- Pour the batter into the muffin tins to a little less than 3/4 from the top. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- NOTE: This can also be made into zucchini bread. Grease a 8x4 or 9x4 inch loaf pan and increase baking time to 35-40 minutes depending on loaf pan size or until a toothpick inserted into the middle comes out clean.
Notes
*These muffins can be frozen. Wrap tightly and freeze for up to 3 months.
*For an added level of deliciousness you can spread these muffins with cream cheese or cream cheese frosting.
Nutrition
Serving: 1muffin | Calories: 158kcal | Carbohydrates: 22g | Protein: 3g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 153mg | Fiber: 1g | Sugar: 14g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg
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