Muffins Made with Zucchini and Gluten-Free Ingredients
moist and flavorful muffins are a delicious way to enjoy zucchini while keeping things gluten-free. Perfect for breakfast or a healthy snack, they’re easy to make and sure to please everyone.
Prep Time20 min
Cook Time30 min
Total Time50 min
Difficulty
Medium
Helpful Cooking Tips
Make sure to squeeze out excess moisture from the zucchini to avoid soggy muffins.
Use a toothpick to test doneness; it should come out clean or with a few crumbs.
Avoid overmixing the batter to keep the muffins tender and fluffy.
Ingredients
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Why This Recipe Is So Delicious
These muffins are a great way to enjoy a healthy treat without gluten. The zucchini adds moisture and a subtle sweetness, making each bite soft and flavorful. They are perfect for a quick snack or a light breakfast.
Directions
Warm your oven to 350°F (175°C) and spraying a 12-cup silicone muffin pan with cooking spray. In a large bowl, whisk together the protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum until everything is well mixed. In another bowl, beat the eggs, then add the shredded zucchini, applesauce, stevia powder, and oil, stirring until everything is combined. Pour the wet ingredients into the dry and gently mix until just combined—don’t overdo it. Fold in the walnuts, then let the batter rest for about 5 minutes. Spoon the batter into the muffin cups, filling each one all the way to the top. Bake for around 30 minutes, or until a toothpick inserted in the center comes out clean. Once done, let the muffins cool on a wire rack before popping them out of the cups.
248
people cooked this recipe
ByDaniel Wilson
Daniel focuses on practical recipes with clear steps and familiar ingredients.
Best Ways To Serve
Serve these muffins warm with a smear of butter or your favorite nut butter. They also pair well with a cup of tea or coffee for a cozy afternoon break.
How To Freeze This Dish
Store the muffins in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze them wrapped individually for up to three months. Thaw before eating.
Frequently Asked Questions
Can I use fresh zucchini or should it be shredded and squeezed dry?
Use shredded zucchini and gently squeeze out excess moisture for best texture.
What can I substitute for stevia powder in this recipe?
You can use an equal amount of erythritol or regular sugar if preferred.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
Can I freeze these muffins?
Yes, they freeze well. Store in an airtight container and thaw at room temperature.
Is it necessary to use xanthan gum?
Yes, it helps bind the gluten-free flours for better texture.
Can I omit the walnuts or replace them with another nut?
Yes, you can skip them or use pecans, almonds, or seeds as a substitute.
Do I have to use a silicone muffin pan?
No, any muffin pan will work; just make sure to grease it well.
Can I make these muffins dairy-free?
Yes, as long as your protein powder is dairy-free, the recipe is already free of other dairy ingredients.
Start your day with a warm and comforting bowl that's both nutritious and delicious. This simple blend of creamy peanut butter, ripe bananas, and hear...
Breakfast
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Vegan
