Gluten Free Zucchini Muffins
Gluten Free Zucchini Muffins are moist, fluffy and absolutely delicious! These low sugar muffins make the best breakfast or snack.
Ingredients
- 2 tablespoons avocado oil
- 3 eggs - at room temperature
- ¼ cup almond milk
- ⅓ cup pure maple syrup
- 1 ½ teaspoons vanilla extract
- 1 teaspoon white vinegar
- 1 ¾ cups gluten free oat flour
- ½ cup almond flour
- ½ teaspoon ground cinnamon
- ½ teaspoon sea salt
- 1 teaspoon gluten free baking powder
- ½ teaspoon baking soda
- 1 ½ cups shredded zucchini - About 1 medium-sized zucchini.
- ⅓ cup dark chocolate chips - I use no added sugar chocolate chips.
Instructions
- First, preheat the oven to 350 degrees F. Line your muffin pan with 10 liners. Shred zucchini with a box grater. Measure out 1 ½ cups of shredded zucchini. Place the shredded zucchini in a towel over a bowl and squeeze out liquid.
- Add oil, eggs, almond milk, maple syrup, vanilla extract and vinegar to bowl. Whisk well.
- Add oat flour, almond flour, cinnamon, salt, baking powder, baking soda, shredded zucchini and chocolate chips. Combine with a rubber spatula.
- Spoon the batter into the liners evenly, filling ¾ of the way. Bake at 350 degrees F for 20-25 minutes, or until a toothpick comes out clean. Mine were perfect at 23 minutes.
- Keep muffins in the muffin pan for about 3-4 minutes. Then, remove and transfer to a wire rack to cool completely before enjoying.
Notes
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Nutrition Facts
Gluten Free Zucchini Muffins
Amount Per Serving
Calories 223
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 49mg16%
Sodium 247mg11%
Potassium 170mg5%
Carbohydrates 27g9%
Fiber 3g13%
Sugar 7g8%
Protein 6g12%
Vitamin A 109IU2%
Vitamin C 3mg4%
Calcium 78mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.
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