Zucchini Muffins (Gluten-Free)
Easy Gluten-Free Zucchini Muffins are soft, sponge, and delicious! They're perfectly sweetened and ideal as a snack.
Ingredients
- 1 cup brown rice flour
- 3/4 cup almond flour
- 2 tbsp potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 teaspoon ground nutmeg
- 1 cup grated zucchinis (500gr) - 2 mediums -
- 2 eggs
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 lemon zest
- Vanilla extract
Instructions
- Preheat the oven to 350°F (180°C).
- Line 12 muffin cups with liners or lightly grease them.
- Whisk brown rice flour, almond flour, potato starch, baking soda, baking powder, salt, and ground nutmeg in a large bowl.
- Wash very well and grate the zucchinis on the large holes of a box grater. Place the zucchini on a clean towel and squeeze to press out as much moisture from the zucchini as possible. Add the zucchini to the flour and mix with a rubber spatula.
- Mix the eggs with the sugars, oil, lemon zest, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible.
- Bake for 25/30 minutes. To know if it’s ready insert a toothpick into the center of the muffin, it should come out clean, with no streaks of batter.
- Let cool before removing.
Notes
- Store the muffins in an air-tight container at room temperature for a few days or in the fridge for up to 5 days.