Gluten Free Zucchini Muffins

Name: Gluten Free Zucchini Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 muffins
Ingredients: 1 medium zucchini; 2 eggs; 3/4 cup coconut sugar; 3 Tbsp avocado oil; 1 1/2 cups gluten-free all-purpose flour; 2 tsp ground cinnamon; 1 tsp baking soda; 3/4 tsp sea salt; 1/2 cup raw walnuts; 1/3 cup chocolate chips

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
12 muffins
Calories
230 kcal
Course
Baked Goods
Cuisine
American

Gluten Free Zucchini Muffins

Tyler Espinosa

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Gluten-free chocolate chip zucchini muffins with walnuts make an amazing snack or light breakfast! This simple recipe is refined sugar-free and dairy-free!

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Ingredients

Servings

1 medium zucchini grated (2 cups)
2 eggs
3/4 cup coconut sugar
3 Tbsp avocado oil
1 1/2 cups gluten-free all-purpose flour
2 tsp ground cinnamon
1 tsp baking soda
3/4 tsp sea salt
1/2 cup raw walnuts
1/3 cup chocolate chips

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Instructions

Preheat the oven to 350 degrees F. Lightly spray or oil a muffin tray, or line with muffin papers.
Grate the zucchini using a box grater.
Whisk together the eggs in a mixing bowl then stir in the grated zucchini. Stir in the coconut sugar until combined.
Add the remaining ingredients to the bowl and stir well until combined.
Transfer the zucchini muffin batter to the muffin tray, filling the holes ⅔ of the way full. Bake 20 to 25 minutes, until muffins have risen substantially, are golden-brown, and feel firm when gently poked.
Allow muffins to cool at least 30 minutes before releasing them from the muffin tray.