Gluten Free Zucchini Muffins
User Reviews
5
Gluten Free Zucchini Muffins
Description
This muffin recipe uses grated fresh zucchini incorporated into a mix of gluten-free flour, baking powder, dark brown sugar, and aromatic spices including cinnamon and nutmeg. The wet ingredients consist of pear nectar, vegetable oil, eggs, and vanilla, which blend to moisten and bind the batter. Minimal mixing after combining wet and dry ingredients helps maintain a tender texture.
Baking at 350°F for 25-30 minutes allows muffins to rise and set without overbaking, producing a moist interior with a soft crumb. Testing doneness by inserting a wooden skewer ensures they are fully cooked but not dry. The grated zucchini adds moisture and a mild vegetable flavor that balances the sweetness and spice. Muffins cool slightly before serving to allow structure development.
These gluten-free muffins are versatile as a breakfast item or snack. The spice profile and zucchini moisture make them approachable for children and adults alike. The recipe avoids dense toughness by careful mixing and moisture management.
Notes advise using freshly grated zucchini drained to avoid excess moisture, lining muffin tins to prevent sticking, and adjusting spices for young palates. Muffins store well in airtight containers at room temperature for a few days or refrigerated for longer. The recipe includes a healthy eating plan SmartPoint count for tracking.
Ingredients
- ⅓ cup pear nectar
- ⅓ cup vegetable oil
- ⅔ cup brown sugar dark
- 4 egg large, free-range
- ½ teaspoon vanilla
- 2 ¾ cups zucchini grated
- 2 ½ cups flour gluten free
- 2 teaspoons baking powder gluten free
- 1 ½ teaspoons ground cinnamon
- ¼ teaspoon nutmeg
- 1 pinch salt
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
- Grate fresh zucchini just before use and drain excess moisture to prevent soggy muffins.
- Avoid overmixing the batter once wet and dry ingredients are combined to maintain tender texture.
- Use muffin liners to ease removal and reduce cleanup.
- Adjust spices to suit children’s tastes by reducing amounts initially.
- Store baked muffins in an airtight container at room temperature for 2-3 days or refrigerate up to one week.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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