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Amazing Gluten-Free Zucchini Muffins: 20-Minute Bake

Gluten-free zucchini muffins
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Enjoy these delicious gluten-free zucchini muffins, perfect for a healthy breakfast or snack. Made with alternative flours, they are moist and flavorful.

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together the almond flour, tapioca starch, baking soda, salt, cinnamon, and nutmeg.
  3. In a separate medium bowl, whisk together the eggs, maple syrup, applesauce, melted coconut oil, and vanilla extract until well combined.
  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 prepared 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 flours like oat flour or brown rice flour for the tapioca starch, but the texture may vary.
  • Add a sprinkle of sugar or cinnamon-sugar on top before baking for an extra sweet crunch.
  • These muffins freeze well for future enjoyment.

Nutrition

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