5 from 12 votes
Gluten Free Zucchini Muffins
Gluten Free Zucchini Muffins combine grated zucchini with gluten-free flour, baking powder, brown sugar, and spices like cinnamon and nutmeg, bound with eggs, pear nectar, vegetable oil, and vanilla. The batter yields moist, tender muffins with subtle sweetness and warm spice notes. Baking at moderate temperature produces soft crumbed muffins, suitable for those avoiding gluten.
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings:
12
Calories:
215 kcal
Course:
Breakfast, Snacks, Brunch
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 215
% 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.