Zucchini Gluten Free Muffins are the perfect sweet breakfast or snack to have on hand. If you're looking to sneak some extra veggies to your family's diet, this recipe is perfect.
- 1 zucchini, shredded
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup dark brown sugar, packed
- 1/2 cup olive oil
- 2 tbsp almond milk, or other milk alternative
- 2 tsp vanilla extract
- 1 3/4 cup gluten free flour
- 2 tsp ground cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
Optional Toppings
- dark chocolate chips, optional
- cinnamon sugar mixture, 1/4 cup sugar, 1 tbsp cinnamon
- fresh blueberries
- nuts or seeds
Preheat the oven to 425 degrees F
In a large mixing bowl add in all of your wet ingredients
Mix until fully combined
Fold in the gluten-free flour along with the cinnamon, baking soda and baking powder. Mix until just combined
Scoop the batter into a muffin tin. See FAQ sections for tips on muffins that are fluffy and rise high
Add optional toppings
Bake in the oven for 10 minutes then reduce the temperature to 350 degrees F
Continue to bake the muffins for an additional 10-12 minutes or until a toothpick comes out of the center clean
Let cool for about 10 minutes and enjoy!
Calories: 150kcal