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Home » Recipes » Breakfast » Gluten Free Zucchini Muffins Recipe

Gluten Free Zucchini Muffins Recipe

By Sherri On July 6, 2020 2 Comments

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three zucchini muffins on a cooling rack and half a muffin
closeup of zucchini muffins on a cooling rack
closeup of three zucchini muffins on a cooling rack

These Zucchini Muffins are flourless, oil-free and a spectacularly moist and delicious gluten free recipe!  Made with wholesome ingredients for a perfect healthy snack.

I realized this week that I haven’t made a muffin in a long time!  There was a time I was making muffins every week.   I don’t know if I should call it cravings or obsessions.   Coffee Cake Muffins, Blueberry Muffins, Chocolate Banana Muffins, I have so many I love!

 

closeup of 3 gluten free zucchini muffins on a wire cooling rack

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.

Download the My Fitness Pal App: iTunes | Google Play | Amazon

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 amazing!  These muffins make a great breakfast or little snack to have along with some fruit and/or yogurt.

closeup of 3 gluten free zucchini muffins on a wire cooling rack

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 has a clue!

 

6 gluten free zucchini muffins on a wire cooling rack

 

How to Make these Easy Muffins

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.

 

Can You Freeze 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!

Try even more of my favorite muffins recipes:

Zucchini Banana Oatmeal Muffins

Healthy Rhubarb Muffins

Blueberry Bran Muffins

Pumpkin Protein Muffins

3 gluten free zucchini muffins on a cooling rack with muffin tin in the background

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.
5 from 2 votes
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12
Calories: 173kcal
Author: Sherri Hagymas

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Serving: 1muffin | Calories: 173kcal | Carbohydrates: 10g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 110mg | Potassium: 223mg | Fiber: 2g | Sugar: 6g | Vitamin A: 60IU | Vitamin C: 1.8mg | Calcium: 95mg | Iron: 0.9mg
Tried this recipe?Mention @ToSimplyInspire or tag #ToSimplyInspire!

Inspired by Eating Bird Food

 

By Sherri Breakfast, Healthy Recipes, Healthy Snacks, Recipes

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  1. Miz Helen says

    March 4, 2018 at 11:40 am

    5 stars
    Your Gluten Free Zucchini Muffins will be delicious! Thanks so much for sharing your awesome post with us at Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

    Reply
  2. April J Harris says

    March 2, 2018 at 6:50 pm

    5 stars
    These look like such delicious muffins, Sherri! I especially like the addition of the dark chocolate chips! Thank you for sharing these tasty, healthier treats with the Hearth and Soul Link Party. Pinning and sharing. I hope you have a lovely weekend!

    Reply
Hi there! I'm the girl behind To Simply Inspire's easy recipes, DIY & Craft tutorials, and fun printables. I hope you find something that inspires you!
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