Gluten Free Zucchini Muffins
Gluten Free Living – 2020
This batch of Gluten Free Zucchini Muffins came out phenomenally! We loved the combination of zucchini, dried cranberries and walnuts. Add in gluten free flour and maple syrup and it was certainly a win-win for me. We ate these muffins for breakfast, lunch and dinner!
My husband suffered a massive stroke in early June. Truthfully, the doctors gave him up for dead. (He lives and is well on his way to recovery). We had people dropping off food and meals for several weeks afterwards. My neighbor shared this recipe with us (my sister-in-law and I were at home during this time). Marsha made her muffins gluten free and with raisins. I made mine gluten free but decided to use craisins instead. My sister-in-law and I both loved the muffins.
Anyway, we had some neighbors across the street move back in early August. I made them a couple of meals. One of those included Amish Chicken and Noodles, Creamy Sweet Corn and a batch of these Gluten Free Zucchini Muffins. They loved that meal and raved over it. They especially loved the muffins and couldn’t believe they were gluten free. Even my husband loved the muffins when I sent them with him for lunches on several occasions. (And he normally doesn’t like anything using gluten free flour.)
Gluten Free Zucchini Muffins are actually pretty healthy too, using wholesome ingredients. While I used dried cranberries, other options are raisins, dates or even dried apricots, cherries or blueberries. No matter which fruit or nuts you choose, these muffins are outrageously good. Make a batch today! 🙂
Gluten Free Zucchini Muffins are outrageously good!
Every bite of these muffins was spectacular.
Cranberries and zucchini pair wonderfully together.
I sent these muffins to eat for dinner, but they’re certainly terrific for breakfast.
Here’s what I did.
I used these ingredients.
Pour maple syrup into a bowl. Add eggs and vanilla.
Whisk to combine.
Add zucchini and melted butter.
Stir again to combine.
In a separate bowl, put gluten free flour, sea salt, baking powder, baking soda, cinnamon, ginger and nutmeg.
Stir ingredients to combine.
Add gluten free flour mixture, craisins and walnuts.
Stir ingredients just until moistened.
Spray muffin tins with cooking spray. Fill muffin tins until almost full.
Bake muffins at 425 degrees for 5 minutes. Reduce heat to 350 degrees and bake an additional 15-19 minutes, or until a toothpick inserted in center comes out clean.
I also made a batch of miniature sized Gluten Free Zucchini Muffins.
These are great muffins for a holiday breakfast.
I grated the zucchini on a grater by hand. It only took a few minutes to do it.
I guarantee if you pop one of these muffins into your mouth, you’ll want to keep eating them!
Here’s the recipe.
GLUTEN FREE ZUCCHINI MUFFINS
(Recipe adapted from Marsha Johnson, Ovilla, TX; source: adapted from Simply Recipes)
Gluten Free Zucchini Muffins are outstanding!
Our neighbors loved the way the maple syrup flavored these tasty muffins.
Gluten Free Zucchini Muffins are hearty and filling.
These muffins also freeze well if you want to make them in advance and warm them up for breakfast later.