Are you craving a delicious, healthy breakfast or snack that's both gluten-free and incredibly easy to make? Look no further! These Quick and Easy Gluten Free Zucchini Muffins are about to become your new obsession. Imagine biting into a moist, perfectly spiced muffin that's packed with hidden vegetables and so delectable that even picky eaters won't be able to resist. Whether you're managing gluten sensitivities or simply looking for a nutritious treat, these muffins are your ultimate solution – ready in just 30 minutes and guaranteed to satisfy your taste buds!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 cup gluten free flour
- 1 cup grated zucchini
- 1/2 cup sugar
- 1/4 cup vegetable oil
- 2 large eggs
- 1 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
- Grate fresh zucchini using a box grater. After grating, place zucchini in a clean kitchen towel and squeeze out excess moisture to prevent soggy muffins.
- In a large mixing bowl, whisk together gluten free flour, baking soda, cinnamon, and salt until well combined and no lumps remain.
- In a separate medium bowl, beat eggs with sugar and vegetable oil until the mixture becomes smooth and slightly frothy.
- Add the grated zucchini to the wet ingredients and mix thoroughly to distribute evenly.
- Pour wet ingredients into dry ingredients and gently fold together until just combined. Be careful not to overmix, as this can make muffins tough.
- Divide batter evenly among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Tips
- Moisture Management: The key to perfect zucchini muffins is removing excess water from the zucchini. Always squeeze out moisture using a clean kitchen towel to prevent soggy muffins.
- Don't Overmix: Gently fold your wet and dry ingredients together. Overmixing can lead to tough, dense muffins instead of light and fluffy ones.
- Fresh is Best: Use fresh zucchini for the most vibrant flavor and texture. If your zucchini is large, you might want to remove the seeds before grating.
- Storage Hack: These muffins freeze beautifully! Store in an airtight container for up to 3 months and reheat for a quick breakfast or snack.
- Customize Your Muffins: Feel free to add mix-ins like chocolate chips, nuts, or dried fruit to make these muffins your own unique creation.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 3g
Fat: 9g
Saturated Fat: g
Cholesterol: 35mg
