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Servings:

Gluten-Free Zucchini Muffins

This recipe is Dairy Free and so moist and delicious. You’ll never know it’s Gluten Free. Make it into a loaf or muffins.

Total Time

30min

4.0

2 Ratings

Author: A Little Insanity

Servings:

Ingredients

•

1 1/2 cups

Gluten-Free All-Purpose Flour

•

1/2 tsp

Baking Powder

•

1/2 tsp

Baking Soda

•

1/2 tsp

Salt

•

1/2 tsp

Pumpkin Pie Spice

•

Eggland's Best Classic Eggs

•

1/2 cup

Coconut Sugar

•

1/2 cup

Canola Oil

or Coconut Oil

•

1 tsp

Pure Vanilla Extract

•

1 cup

Grated Zucchini

•

as needed

Nonstick Cooking Spray

Cooking Instructions

Preheat the oven to 350 degrees F (180 degrees C).

Prepare your loaf or muffin pan – use a Nonstick Cooking Spray (as needed) , if necessary.

In a small bowl, mix together the Gluten-Free All-Purpose Flour (1 1/2 cups) , Baking Powder (1/2 tsp) , Baking Soda (1/2 tsp) , Salt (1/2 tsp) , Pumpkin Pie Spice (1/2 tsp) and set aside.

Add the Eggland's Best Classic Eggs (2) into the bowl of your stand mixer with the paddle attachment and beat on medium-high until they are light – approximately 2-3 minutes.

Pour in Coconut Sugar (1/2 cup) and beat for an additional 2 minutes.

Add the Canola Oil (1/2 cup) slowly and beat for 1-2 minutes.

Add Pure Vanilla Extract (1 tsp) and Zucchini (1 cup) and beat until just combined.

Add the dry flour mixture to your wet mixture and beat until combined. Pour into your loaf pan or muffin cups.

Bake loaf at 350 degrees F (180 degrees C) for 50-60 minutes or until a toothpick comes out clean. For muffins, bake for 20-25 minutes.

10.

Cool in pan for a few minutes before turning the loaf out on a wire rack to cool thoroughly. Store in airtight container or in the fridge.

Nutrition Per Serving

CALORIES

200

FAT

10.2 g

PROTEIN

2.1 g

CARBS

25.4 g