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Best Ever Gluten-Free Zucchini Muffins
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Course
Snack
Cuisine
American
Cook Mode
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Servings
10
muffins
Ingredients
1x
2x
3x
1 ¾
cup
of gluten free oat flour
or blend whole gluten free oats to make your own flour
½
cup
brown sugar
lightly packed
2
Tbsp
of almond flour
1
tsp
of guar gum- a commonly used binder made by grinding beans of the guar plant into a powder
1
tsp
of cinnamon
1 ¼
tsp
of baking powder
½
tsp
baking soda
¼
tsp
of salt
1 ⅓
cup
of shredded organic zucchini
I use organic because non-organic is often GMO
½
cup
whole milk
2
large eggs
3
Tbsp
of canola oil -
I use organic because non-organic is often GMO
Instructions
Preheat oven to 400 Degrees and lightly grease muffin tin with oil.
Use either gluten free oat flour, or blend gluten free oats in food processor until fine consistency, place in large mixing bowl.
Mix remaining dry ingredients into large mixing bowl.
Wash zucchini and shred by hand or in food processor, add to large mixing bowl.
Add milk, eggs and oil to zucchini bowl
Create a well in the middle of dry ingredients and add wet ingredients, mix well.
Fill (greased) muffin tin, about 3/4 full.
Bake at 400 degrees for 15 minutes or until tooth pick comes out clean.
Let cool and enjoy!
Nutrition
Nutrition Facts
Best Ever Gluten-Free Zucchini Muffins
Amount Per Serving (1 muffin)
Calories
189
Calories from Fat 36
% Daily Value*
Fat
4g
6%
Saturated Fat 1g
6%
Sodium
208mg
9%
Carbohydrates
25g
8%
Fiber 4g
17%
Protein
5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
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