These Gluten-Free Zucchini Muffins are a delightful and healthy option for breakfast or as a snack. Made with nutrient-rich ingredients like almond flour, zucchini, and almond butter, these muffins are naturally gluten-free and full of flavor. They are perfectly moist with a hint of cinnamon, and the addition of oats provides just the right amount of texture. Sweetened with maple syrup, these muffins offer a wholesome, guilt-free treat that you can enjoy any time of day. Whether you’re following a gluten-free diet or just looking for a tasty, healthier alternative to traditional muffins, this recipe is sure to impress.
Ingredients:
- 1 cup of grated zucchini (approximately 1 medium-sized zucchini).
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg
- ⅓ cup maple syrup
- ⅓ cup creamy almond butter
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
Instructions:
- Prepare the Zucchini: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Shred the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towel. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, salt, and ground cinnamon. These ingredients will form the base of the muffin batter.
- Combine the Wet Ingredients: In a separate bowl, beat the egg and then stir in the maple syrup, almond butter, and vanilla extract until smooth. Once combined, fold in the shredded zucchini.
- Combine Wet and Dry Mixtures: Gently add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the rolled oats to add a slight chewy texture.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ of the way full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
- Serve and Enjoy: Serve the muffins warm or at room temperature. These muffins store well in an airtight container for a few days or can be frozen for longer storage.
Conclusion:
These Gluten-Free Zucchini Muffins are a fantastic way to sneak vegetables into your snacks without compromising on taste or texture. They are moist, flavorful, and just the right amount of sweet, making them a great option for those with dietary restrictions or anyone looking to enjoy a healthier muffin. Whether for breakfast, a snack, or dessert, these muffins are a delicious way to enjoy the goodness of zucchini in a gluten-free format.
Deliciously Moist Gluten-Free Zucchini Muffins: A Healthy Snack for Any Time
Ingredients
- 1 cup of grated zucchini approximately 1 medium-sized zucchini.
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 large egg
- ⅓ cup maple syrup
- ⅓ cup creamy almond butter
- 1 teaspoon vanilla extract
- ⅓ cup rolled oats
Instructions
- Prepare the Zucchini: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it. Shred the zucchini and squeeze out any excess moisture using a clean kitchen towel or paper towel. Set aside.
- Mix the Dry Ingredients: In a large bowl, whisk together the almond flour, baking powder, salt, and ground cinnamon. These ingredients will form the base of the muffin batter.
- Combine the Wet Ingredients: In a separate bowl, beat the egg and then stir in the maple syrup, almond butter, and vanilla extract until smooth. Once combined, fold in the shredded zucchini.
- Combine Wet and Dry Mixtures: Gently add the wet mixture to the dry ingredients and stir until just combined. Be careful not to overmix. Fold in the rolled oats to add a slight chewy texture.
- Fill the Muffin Tin: Divide the batter evenly among the prepared muffin cups, filling each about ¾ of the way full.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to rest in the pan for 5 minutes, then move them to a wire rack to cool completely.
- Serve and Enjoy: Serve the muffins warm or at room temperature. These muffins store well in an airtight container for a few days or can be frozen for longer storage.