BEST Gluten Free Zucchini Muffins
User Reviews
5
BEST Gluten Free Zucchini Muffins
Description
BEST Gluten Free Zucchini Muffins use a blend of buckwheat and oat flours to provide a grain-free alternative to wheat while maintaining structure and tenderness. The shredded zucchini contributes moisture and texture, balanced by the sweetness from dark brown sugar and warmth from cinnamon and nutmeg spices. Melted butter adds richness, and eggs combined with vanilla extract bind the ingredients thoroughly. The recipe instructs squeezing excess moisture from the zucchini to prevent sogginess before folding it into the batter.
These muffins bake in a standard muffin tin at 350°F until a toothpick inserted in the center comes out clean, producing a golden crust with a moist and tender interior. The muffin batter can also be baked as a quick bread loaf with adjusted cooking time. Their texture is soft with subtle spice and hints of nutmeg, complementing the natural mildness of the zucchini.
They make a practical option for gluten-free baking enthusiasts looking for a vegetable-enhanced sweet baked good. The recipe notes that muffins freeze well when wrapped tightly for up to three months and can be topped with cream cheese or cream cheese frosting for extra indulgence.
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 melted and cooled, or coconut oil
- 2 egg large
- 1 teaspoon vanilla extract quality pure
- 1 1/4 cup zucchini or yellow squash, finely shredded, aka courgette
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. Transfer the muffins to a wire rack to cool.
- 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
- Remove excess moisture from shredded zucchini by squeezing before adding to batter to maintain muffin texture.
- These muffins freeze well when wrapped tightly and stored for up to 3 months.
- For added flavor, spread with cream cheese or cream cheese frosting after cooling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 158kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 27mg | 9% |
| Sodium | 185mg | 8% |
| Potassium | 153mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 39mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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