Healthy Gluten-Free Zucchini Muffins
Looking for a healthy snack? These gluten-free zucchini muffins are moist, flavorful, and easy to make. With simple ingredients like almond butter and banana, they’re a perfect gluten-free, vegetarian treat that can be frozen for later!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 muffins 1x
- Category: Snack, Breakfast, Dessert
- Method: Baking
- Cuisine: American, Vegetarian
- Diet: Vegetarian
Ingredients
- 2 1/4 cups gluten-free flour
- 1 cup brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3 tbsp almond or peanut butter
- 1 ripe banana, mashed
- 1 1/2 cups shredded zucchini, very well-drained
- 1/4 cup non-dairy milk (almond, oat, or soy milk works great)
Instructions
Step 1: Preheat the Oven and Prepare the Muffin Tin
Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with muffin liners or use a non-stick muffin tin if you prefer not to use paper liners.
Step 2: Mix Dry Ingredients
In a medium-sized bowl, whisk together the gluten-free flour, brown sugar, baking powder, baking soda, cinnamon, and salt.
Step 3: Combine Wet Ingredients
In a separate bowl, mash the ripe banana. Add the almond butter (or peanut butter), vanilla extract, and non-dairy milk. Stir well to combine until smooth.
Step 4: Add Shredded Zucchini
Grate the zucchini and squeeze out any excess moisture using a clean kitchen towel or cheesecloth. Add the well-drained zucchini to the wet ingredients and stir until combined.
Step 5: Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Don’t overmix—it’s okay if the batter is a little lumpy.
Step 6: Fill Muffin Tin and Bake
Divide the batter evenly among the 12 muffin cups. Bake for 15-20 minutes, or until the muffins are golden on top, and a toothpick inserted into the center comes out clean.
Step 7: Cool and Store
Let the muffins cool in the tin for about 5 minutes, then transfer them to a cooling rack. If you have leftovers, store them covered at room temperature for up to 2 days, or refrigerate them for up to 4 days. You can also freeze them for up to 3 months.
Notes
Nutritional Breakdown of Gluten-Free Zucchini Muffins (Per Muffin)
- Calories: 150
- Protein: 3g
- Carbohydrates: 22g
- Fat: 7g (mostly from almond/peanut butter)
- Fiber: 2g
- Sugar: 10g (natural sugars from banana)
How to Store and Reheat Zucchini Muffins
- Storing: Keep your muffins at room temperature for up to 2 days, or refrigerate them for up to 4 days in an airtight container.
- Freezing: Freeze muffins for up to 3 months. Let them cool completely, then wrap each muffin individually in plastic wrap and store in a freezer-safe bag.
- Reheating: To reheat, pop them in the microwave for 15-20 seconds, or warm them in the oven at 350°F for about 5 minutes.