Best Gluten Free Zucchini Muffins Recipes

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
• Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
• Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
• Divide batter among prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
• Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

GLUTEN-FREE ZUCCHINI CARROT MUFFINS

Steps:

• Lightly grease 18 muffin cups.
• Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
• Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
• Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

GLUTEN-FREE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
• Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
• Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
• Spoon batter into the prepared muffin cups, filling each to the top.
• Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

ZUCCHINI CHOCOLATE CHIP MINI-MUFFINS (GLUTEN FREE)

Steps:

• 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
• 2. In a large bowl, combine eggs, oil, agave and zucchini.
• 3. Mix dry ingredients into wet thoroughly.
• 4. Stir in chocolate chips.
• 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
• 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
• 7. Bake at 350° for 18-22 minutes.
• 8. Cool and serve.

GLUTEN FREE ZUCCHINI CARROT MUFFINS

Steps:

• Lightly grease 18 muffin cups.
• In a medium bowl, sift together the brown rice flour, tapioca starch, potato starch, salt, baking soda, baking powder, guar gum and spices.
• Grind the quinoa, flax seeds, sunflower seeds, pumpkin seeds and almonds in a coffee grinder until they are very fine. Add to the dry ingredients and mix well.
• In a separate bowl, beat together eggs, oil, yoghurt, sugar, honey and vanilla.
• Mix the dry ingredients into the egg mixture.
• Fold in the zucchini, carrots, apple and raisins.
• Scoop into the prepared muffins cups and let stand for 30 minutes while preheating oven to 375 degrees.
• Bake for 25 to 30 minutes until golden brown and a toothpick inserted in centre comes out clean.
• Cool 10 minutes in the muffin tin before transferring to wire racks.

WONDERFUL GLUTEN FREE ZUCCHINI MUFFINS

Steps:

• Mix dry ingredients.
• Mix wet ingredients.
• Combine both mixtures.
• Stir in chopped walnuts and shredded zucchini.
• Let batter sit 15 minutes.
• Scoop into lined muffin tins generously.
• Bake at 350F for about 25 minutes (until a skewer comes out clean).

GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
• In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
• Bake 30 to 35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.

GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
• Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.