These Gluten Free Zucchini Muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect healthy snack.
I realized this week that I haven’t made a muffin in a long time! I have also realized I seem to go in spurts with some of my eating habits. There was a time I was making muffins every week. I don’t know if I should call it cravings or obsessions. For months, no muffins at all.
The Best Gluten Free Zucchini Muffins
All I know is this week I needed a muffin. These gluten free zucchini muffins showed up on My Fitness Pal app blog a while ago, so I decided to give them a try.
First of all, I was shocked that that there was absolutely no flour of any kind used in this recipe. And I will say I was a little skeptical.
Then I was elated! Because they are so unbelievably moist and delicious. A great little snack to have along with some fruit and/or yogurt.
I added a few mini chocolate chips to this batch too. It’s a great thing when you can sneak a little veggie into a muffin for your kids too. No one had a clue!
Gluten Free Zucchini Muffins Ingredients
1 cup zucchini, grated
1 cup creamy almond butter
1/4 cup maple syrup
1 teaspoon apple cider vinegar
1 teaspoon cinnamon
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
2 Tablespoons dark chocolate chips, optional
Here are some of my other healthy muffins recipes
How to Make Zucchini Muffins
Gluten Free Zucchini Muffins
These gluten free zucchini muffins are flourless, oil-free and spectacularly moist and delicious! Made with wholesome ingredients for a perfect healthy snack.
- 1 cup zucchini grated
- 1 cup creamy almond butter
- 1/4 cup maple syrup
- 2 eggs
- 1 teaspoon apple cider vinegar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 Tablespoons dark chocolate chips
- Pre-heat oven to 375°F
- Spray a muffin tin with cooking spray or line with paper liners.
- In a medium sized bowl, add all the ingredients, except the chocolate chips.
- Stir until well combined.
- Then gently stir in the chocolate chips.
- Fill each muffin cavity about ¾ full with the mixture.
- Bake for 12-14 minutes or until the tops are set and a toothpick inserted into the center comes out clean.
- Allow muffins to cool for 5-10 minutes.
- Remove from muffin tin and let cool completely on a wire rack.
- Store in an airtight container in the refrigerator. I always like to warm them for a few seconds in the microwave before eating. (It's my thing.) These muffins freeze great as well.
- Note: If muffins stick to tins, use a butter knife and run it along the sides of each muffin to help remove them easier.
Can You Freeze Zucchini Muffins?
Yes! These muffins freeze well. I wrap each one individually in plastic wrap and then place them in a freezer bag for up to 4 months. <– if they would ever make it that long!
Inspired by Eating Bird Food