Zucchini Muffins (Gluten-Free)
Easy Gluten-Free Zucchini Muffins are soft, sponge, and delicious! Perfectly sweet, they are ideal as a snack.
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About this recipe
Gluten-free zucchini muffins are soft and sponge. They are easy to make and they go very well as a snack.
The only thing you should be careful about is trying to get out much moisture from the zucchini as possible.
These muffins are perfectly sweet and they’re delicious!! They also freeze very well.
Ingredients
- Main flours: store-bought almond flour (you can also use homemade almond flour), brown rice, and potato starch.
- Zucchinis: washed and grated zucchinis.
- Eggs: room temperature eggs are better.
- Sugar: I used both sugars, white and brown.
- Salt: enhance flavors.
- Baking powder: leaving agent.
- Vegetable Oil: I think also coconut oil should work well. I haven’t tried it.
- Vanilla extract: add flavor.
How to make Gluten-Free Zucchini Muffins
Preheat the oven to 350F.
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.
Variations
You can change the potato starch to tapioca starch. I haven’t tried it in this recipe, but in many others works well. You should use the double of what we use for potato starch.
You can also add chocolate chips to the muffins. It pairs very well, but I prefer the healthy version. Or you can end up the muffins with cream cheese frosting. This option goes very well too.
Storing
Store the muffins in an air-tight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Also, you can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°).
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Zucchini Muffins (Gluten-Free)
Ingredients
- 1 cup brown rice flour
- 3/4 cup almond flour
- 2 tbsp potato starch
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon ground nutmeg
- Pinch of salt
- 1 cup grated zucchinis (500gr) – 2 mediums –
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup vegetable oil
- 2 eggs
- 1/2 lemon zest
- Vanilla extract
Instructions
- Preheat the oven to 350F.
- 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.