Gluten Free Zucchini Muffins
There’s something truly delightful about a freshly baked muffin, and when it comes to gluten free options, these Gluten Free Zucchini Muffins are a game-changer! Perfectly moist, lightly spiced, and studded with chocolate chips, they offer a delicious way to sneak in some veggies into your day. Whether you’re enjoying them for breakfast, a snack, or a dessert, these muffins are sure to satisfy your cravings. Plus, they’re super simple to whip up and are made with wholesome ingredients you can feel good about.
Why Gluten Free Zucchini Muffins is Worth Your Time
Gluten Free Zucchini Muffins are not just another baked good; they are a wholesome treat that combines nutrition with flavor. Zucchini adds moisture and a subtle sweetness, while the mix of spices warms your palate. The use of gluten free flour makes these muffins accessible to everyone, including those with gluten sensitivities or celiac disease. They are a fantastic option for meal prep, making your busy mornings a breeze. Trust me, one bite of these muffins and you’ll understand why they are worth every minute of your time!
Ingredient List
- 1 ½ cups 1:1 gluten free flour (260 grams, recommended: Bob’s Red Mill 1-to-1 Gluten Free Baking Flour)
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground nutmeg
- ¾ cup maple syrup
- â…“ cup avocado or vegetable oil
- 1 cup applesauce
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup finely grated zucchini (no need to squeeze out the liquid)
- ½ cup chocolate chips, divided (dairy free, if needed)
- â…“ cup chopped toasted walnuts
- Sanding sugar, optional
Gear Up: What to Grab
- Mixing bowls: A large bowl for wet ingredients and a medium bowl for dry ingredients.
- Whisk: To blend your ingredients smoothly.
- Spatula: Perfect for folding in the zucchini and chocolate chips.
- Muffin tin: A standard 12-cup muffin tin for baking.
- Parchment liners: Optional, but they make for easier cleanup and presentation.
Gluten Free Zucchini Muffins Cooking Guide
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). If you’re using muffin liners, line your muffin tin now; if not, lightly grease the cups with cooking spray or a bit of oil.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the gluten free flour, cinnamon, baking powder, baking soda, salt, and ground nutmeg. This ensures that your dry ingredients are well combined and that the leavening agents are evenly distributed.
Step 3: Combine the Wet Ingredients
In a large mixing bowl, combine the maple syrup, avocado oil, applesauce, granulated sugar, eggs, and vanilla extract. Whisk these together until smooth and creamy.
Step 4: Blend the Mixtures
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
Step 5: Add Zucchini and Chocolate Chips
Fold in the finely grated zucchini, using a spatula to gently mix it in. Then, add about half of the chocolate chips and the toasted walnuts, saving the rest for topping.
Step 6: Fill the Muffin Tin
Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way full. If you like a little extra sweetness and crunch, sprinkle a pinch of sanding sugar on top of each muffin.
Step 7: Bake
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Your kitchen will smell heavenly!
Step 8: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. They’re best enjoyed warm, but they also store beautifully for later!
Warm & Cool Weather Spins
- Warm weather: Add in some fresh berries like blueberries or raspberries for a vibrant twist.
- Cool weather: Incorporate spices like ginger or cloves for a cozy flavor profile.
- Seasonal touch: Consider adding pumpkin puree in place of applesauce for a fall-inspired version.
Little Things that Matter
When making Gluten Free Zucchini Muffins, remember a few key tips:
- Choose firm, fresh zucchini for the best flavor and moisture.
- Always measure your gluten free flour properly; spoon it into the measuring cup and level it off for accuracy.
- Don’t skip the spices; they add depth and warmth to your muffins.
- Feel free to play with mix-ins; dried cranberries or coconut flakes can be a delightful addition!
Freezer-Friendly Notes
These Gluten Free Zucchini Muffins are freezer-friendly! Allow them to cool completely, then store in an airtight container or freezer bag for up to 3 months. When you’re ready to enjoy, simply thaw at room temperature or pop one in the microwave for a quick warm-up. They make for a perfect grab-and-go breakfast or snack!
Frequently Asked Questions
Can I substitute the gluten free flour with regular flour?
Unfortunately, this recipe is designed specifically for gluten free flour, and regular flour will not yield the same results due to the absence of gluten.
How can I make these muffins dairy-free?
Simply use dairy-free chocolate chips and ensure that the avocado or vegetable oil is your choice for fat instead of butter.
What if I don’t have maple syrup?
You can substitute maple syrup with honey or agave syrup, but keep in mind that this will slightly change the flavor profile.
Can I make these muffins vegan?
Yes! You can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water for each egg) to achieve a vegan-friendly muffin.
In Closing
These Gluten Free Zucchini Muffins are not only delicious but also a great way to incorporate more vegetables into your diet without sacrificing taste. Whether you’re baking for yourself or sharing with friends and family, these muffins are sure to impress. The combination of zucchini, warm spices, and chocolate chips creates a comforting treat that’s perfect for any time of the day. Enjoy them fresh from the oven, or save some for later; they are a versatile addition to your recipe collection. Happy baking!
Gluten Free Zucchini Muffins
Ingredients
Equipment
Method
- Start by preheating your oven to 350°F (175°C). If you’re using muffin liners, line your muffin tin now; if not, lightly grease the cups with cooking spray or a bit of oil.
- In a medium bowl, whisk together the gluten free flour, cinnamon, baking powder, baking soda, salt, and ground nutmeg.
- In a large mixing bowl, combine the maple syrup, avocado oil, applesauce, granulated sugar, eggs, and vanilla extract. Whisk these together until smooth and creamy.
- Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are perfectly fine!
- Fold in the finely grated zucchini, then add about half of the chocolate chips and the toasted walnuts, saving the rest for topping.
- Scoop the batter into the prepared muffin tin, filling each cup about three-quarters of the way full. Sprinkle a pinch of sanding sugar on top if desired.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Choose firm, fresh zucchini for the best flavor and moisture.
- Measure your gluten free flour properly for accuracy.
- Don’t skip the spices; they add depth to your muffins.
- Feel free to play with mix-ins like dried cranberries!
- These muffins are freezer-friendly; store in an airtight container.
