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Sasha’s Amazing Gluten-Free Zucchini Muffins

Gluten-free zucchini muffins
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Enjoy these delicious gluten-free zucchini muffins, perfect for a healthy breakfast or snack. They are made with alternative flours for a delightful texture.

Ingredients

Scale
  • 1 cup almond flour
  • 1/2 cup tapioca starch
  • 1/4 cup coconut flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1/2 cup maple syrup
  • 1/3 cup melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup grated zucchini (about 1 medium zucchini)
  • 1/2 cup chopped walnuts or pecans (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together almond flour, tapioca starch, coconut flour, baking soda, cinnamon, nutmeg, and salt.
  3. In a separate bowl, whisk together eggs, maple syrup, melted coconut oil, and vanilla extract.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
  5. Gently fold in the grated zucchini and any optional nuts.
  6. Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • Ensure your zucchini is well-drained after grating to prevent soggy muffins.
  • You can substitute other gluten-free flour blends if needed.
  • Add a sprinkle of cinnamon sugar on top before baking for extra sweetness.

Nutrition

Find it online: https://savorsensations.com/gluten-free-zucchini-muffins/