0 from 12 votes
Gluten Free Zucchini Muffins
These GF Zucchini Muffins are healthy, delicious, and made with everyday pantry staples!
Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 12
Calories: 215 kcal
Course:
Breakfast , Snacks , Brunch
Cuisine:
American
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
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
- 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
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
% 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.