Description
Deliciously moist and tender gluten-free zucchini muffins flavored with cinnamon, perfect for breakfast or snacks.
Ingredients
Scale
- 2 cups gluten-free all-purpose flour
- 1 cup grated zucchini (squeezed gently to remove excess water)
- ½ cup granulated sugar (or coconut sugar)
- ½ cup brown sugar
- 2 large eggs
- ½ cup vegetable oil (or melted coconut oil)
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg (optional)
- ½ cup chocolate chips (optional)
- ½ cup chopped nuts (optional)
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease well.
- In a large bowl, whisk together the gluten-free flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
- In a medium bowl, beat the eggs with both sugars until smooth. Add the oil and vanilla and whisk to combine.
- Stir the wet mixture into the dry ingredients until just combined — avoid overmixing to keep muffins tender.
- Fold in the grated zucchini and any optional add-ins (chocolate chips or nuts). If the batter seems very thick, add 1-2 tablespoons milk (dairy or plant-based).
- Divide the batter evenly among the 12 muffin cups (about ¾ full).
- Bake for 18-22 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs (not wet batter). Rotate the pan halfway through for even baking.
- Cool in the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Avoid squeezing zucchini completely dry for moisture, and don’t overmix the batter to prevent gumminess.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 235
- Sugar: 20g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg