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Gluten Free Zucchini Muffins | Can't Stay Out of the Kitchen | these #healthy, #GlutenFree #muffins are outrageously good! Filled with #zucchini, #DriedCranberries & #walnuts and just explode in taste. #ZucchiniMuffins #breakfast #Holiday #HolidayBreakfast #GlutenFreeZucchiniMuffins

Gluten Free Zucchini Muffins

Teresa Ambra
Gluten Free Zucchini Muffins are outrageously delicious! These lovely muffins are terrific for breakfast or snacks throughout the day. They include zucchini, walnuts, dried cranberries and maple syrup and explode with flavor and texture. These hearty muffins are healthy and satisfying. You won't want to stop eating them.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 24
Calories 192 kcal

Equipment

  • 2 regular 12-tin muffin pans
  • muffin liners if desired
  • 1 large mixing bowl
  • 1 wooden spoon
  • 1 whisk
  • 1 spiralizer for the zucchini
  • 1 nut chopper if nuts are not previously chopped
  • 1 small mixing bowl

Ingredients
  

  • 1 cup dried cranberries (or you can use raisins or chopped dates)
  • 3 cups zucchini shredded, (about 1 ½ medium size zucchini)
  • 2 large eggs
  • 2 3/4 cups gluten free flour (you can also use regular flour)
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1 tsp. ginger
  • 1/4 tsp. sea salt
  • 1 cup maple syrup (or 1 1/3 cups sugar)
  • 2 tsp. vanilla extract
  • 1 cup walnuts chopped
  • 3/4 cup unsalted butter melted (1 1/2 sticks)

Instructions
 

  • Preheat oven to 425°.
  • Whisk eggs, maple syrup and vanilla in a large mixing bowl.
  • Stir in the melted butter and zucchini.
  • Combine GF flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon in a small mixing bowl.
  • Add to zucchini mixture with walnuts and cranberries (or raisins).
  • Grease muffin pan (or use paper liners and spray the paper liners with cooking spray).
  • Fill the muffin tins to the top, evenly distributing the muffin batter.
  • Bake at 425° for 5 minutes.
  • Reduce temperature to 350° and continue baking for 15-20 additional minutes, or until a toothpick inserted in center comes out clean.
  • Allow muffins to cool about 5 minutes before removing from tins and placing on wire rack.

Notes

NOTE: This recipe was originally made with regular flour. It’s also excellent with gluten free flour.
 
NOTE: The mixture thickens up a lot after about a minute of sitting out.
 
NOTE: If desired, smooth the tops of the muffins before baking.
 
Recipe adapted from Simply Recipes.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 192kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 31mgSodium: 107mgPotassium: 106mgFiber: 2gSugar: 13gVitamin A: 233IUVitamin C: 3mgCalcium: 52mgIron: 1mg
Keyword breakfast, brunch, cranberry, gluten free, muffins, walnuts, zucchini
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