Gluten Free Zucchini Muffins
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.
- 1 cup dried cranberries (or you can use raisins or chopped dates)
- 3 cups shredded zucchini (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 chopped walnuts
- 3/4 cup unsalted butter melted (1 1/2 sticks)
Preheat oven to 425°.
Whisk eggs, maple syrup and vanilla.
Stir in the melted butter and zucchini.
Combine GF flour, baking soda, baking powder, salt, nutmeg, ginger and cinnamon.
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.
NOTE: This recipe was originally made with regular flour.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.
© Can’t Stay Out of the Kitchen
Calories: 196kcalCarbohydrates: 26gProtein: 3gFat: 10gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 33mgSodium: 84mgPotassium: 90mgFiber: 2gSugar: 14gVitamin A: 250IUVitamin C: 2.5mgCalcium: 40mgIron: 1.1mg