Gluten Free Zucchini Muffins
User Reviews
5.0
12 reviews
Excellent
Gluten Free Zucchini Muffins
Report
These GF Zucchini Muffins are healthy, delicious, and made with everyday pantry staples!
Share:
Ingredients
- ⅓ cup (75ml) pear nectar
- ⅓ cup (75ml) vegetable oil
- ⅔ cup (225g) dark brown sugar
- 4 large free-range eggs
- ½ teaspoon vanilla
- 2 ¾ cups (350g) zucchini grated
- 2 ½ cups (300g) gluten free flour
- 2 teaspoons baking powder gluten free
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 pinch salt
Add to Shopping List
Instructions
- Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4.
- Line your muffin tins with the muffin liners.
- Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
- Then stir in the grated zucchini.
- Add in the flour, baking powder, cinnamon, nutmeg and pinch of salt and mix until just combined. Make sure not over mix the batter.
- Fill the muffin cases with the batter and bake in the oven for about 25-30 minutes or until cooked (i.e. if you stick a wooden skewer or toothpick through a muffin it comes out clean).
- Let the muffins cool a bit on a wire rack before serving.
Notes
- Choose fresh zucchinis and grate just before use to maintain moisture.
- Drain excess zucchini moisture using a towel or by hand after grating to prevent overly moist muffins.
- Avoid overmixing the batter when combining wet and dry ingredients to prevent tough muffins.
- Line muffin tins with liners for easy cleanup and to prevent sticking.
- For kid-friendly muffins, start with reduced spices and gradually increase.
- Store baked and cooled muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week for longer storage.
- Choose fresh zucchinis and grate just before use to maintain moisture.
- Drain excess zucchini moisture using a towel or by hand after grating to prevent overly moist muffins.
- Avoid overmixing the batter when combining wet and dry ingredients to prevent tough muffins.
- Line muffin tins with liners for easy cleanup and to prevent sticking.
- For kid-friendly muffins, start with reduced spices and gradually increase.
- Store baked and cooled muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week for longer storage.
- There are 7 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Serving
12muffins
Calories
215kcal
(11%)
Carbohydrates
33g
(11%)
Protein
5g
(10%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
4g
Monounsaturated Fat
2g
Trans Fat
0.05g
Cholesterol
55mg
(18%)
Sodium
31mg
(1%)
Potassium
180mg
(5%)
Fiber
3g
(12%)
Sugar
15g
(30%)
Vitamin A
137IU
(3%)
Vitamin C
5mg
(6%)
Calcium
71mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 12muffins | |
| Calories | 215kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 5g | 10% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 55mg | 18% |
| Sodium | 31mg | 1% |
| Potassium | 180mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 5mg | 6% |
| Calcium | 71mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
Other Recipes
You'll Also Love
No-Bake Cookie Dough Bites {Gluten-Free, Dairy-Free, Egg-Free, Peanut-Free}
American
4.7
(120 reviews)
