Healthy Gluten-Free Zucchini Muffins with Applesauce
User Reviews
5
Healthy Gluten-Free Zucchini Muffins with Applesauce
Description
Healthy Gluten-Free Zucchini Muffins with Applesauce blend grated zucchini and halved dates pureed with applesauce, almond milk, vanilla, and egg to create a moist batter. Oat flour, cinnamon, baking powder, and a pinch of salt provide structure and flavor, while mini chocolate chips add small bursts of sweetness throughout.
Baked at 400°F in a greased muffin tin, these muffins develop a golden exterior and tender crumb, with subtle sweetness from fruits rather than refined sugar. The zucchini adds moisture without overwhelming taste or texture, making these suitable for gluten-free and reduced-sugar needs.
They serve well for breakfast, snacks, or a light treat. Using oat flour and applesauce helps keep them moist and tender, while the chocolate chips provide an occasional sweet note.
An egg substitute using avocado oil, water, and baking powder is possible but results in a slightly different texture and fewer muffins. Accurate flour measurement supports consistent results.
Ingredients
- 3/4 cup deglet noor dates halved and packed (140 grams)
- 1/2 cup zucchini grated
- 1/4 cup applesauce unsweetened
- 1/4 cup almond milk unsweetened vanilla
- 1 teaspoon vanilla
- 1 egg
- 1 cup oat flour 103 grams**
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons mini chocolate chips
Instructions
- Preheat your oven to 400 degrees and spray a muffin pan with cooking spray.
- Place the dates into a microwave safe bowl and microwave until just warm, about 30 seconds. Place them into a large food processor (mine is 10 cups) along with the zucchini, applesauce, almond milk, vanilla and egg. Blend until combined, stopping to scrape the sides down as needed. There will be tiny pieces of dates visible in the mixture, this is fine!
- Combine the remaining ingredients, excluding the chocolate chips, in a medium bowl. Add in the zucchini mixture and stir until well mixed. Finally, stir in the chocolate chips.
- Fill 7 muffin cavities just over 1/2 of the way full (I like to use an ice cream scoop for nice, domed tops!) and bake until browned and a toothpick inserted in the center comes out clean, about 20-22 minutes.
- Let cool in the pan for 30 minutes. Then, run a sharp knife around the outside and remove the muffins to a cooling rack to cool completely.
- DEVOUR!
Notes
- Egg can be omitted by mixing avocado oil, water, and baking powder, but this will reduce muffin quantity and change texture slightly.
- Measure or weigh oat flour accurately to ensure good muffin consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 7Muffins
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 29g | 10% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 113mg | 5% |
| Potassium | 265mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 15g | 30% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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