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–+ servings
Gluten free zucchini muffins
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Yield: 12 muffins

Gluten Free Zucchini Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Author: Kelsey Romano
These gluten free zucchini muffins are the perfect healthy treat. They are made using seasonal zucchini, crunchy walnuts, and a mix of flax & hemp seeds making them moist, delicious, and packed with omega 3s. Plus they are naturally gluten free, dairy free and refined sugar free. 
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Ingredients
 

  • 2 zucchini, grated and squeezed dry of liquid
  • ½ cup walnuts, chopped
  • 1 cup hemp seeds
  • 1 cup ground flaxseed
  • 3 tbsp coconut flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • ⅛ tsp salt
  • 1 cup canned pumpkin
  • ¼ cup maple syrup
  • 3 large eggs

Equipment

  • food processor or high speed blender

Instructions
 

  • Preheat oven & prep ingredients. Preheat the oven to 350. While the oven is preheating get all of your ingredients ready. Grate the zucchini and make sure to squeeze all of the liquid out of it. Line a muffin tin with muffin cup liners.
  • Mix together muffin batter. Combine all dry ingredients (flour, hemp & flax seeds, salt, baking soda and powder, cinnamon) into a high speed blender or food processor and process until smooth. You may need to scrape the sides to get it fully mixed.
  • Add wet ingredients. the Mix together wet ingredients in a large bowl (pumpkin, eggs, maple syrup) until fully combined then fold in walnuts and zucchini. Finally, add in dry ingredient mixture. Mix until fully combined.
  • Bake. Divide batter among 12 baking cups. Bake for 25-35 minutes until an inserted toothpick comes out clean.  Allow muffins to cool.
  • Enjoy! Spread gluten free zucchini muffins with a little bit of butter and nut butter of choice. Enjoy! They are also delicious crumbled on a yogurt bowl.

Notes

  • Have fun with them! These muffins are super versatile, you can add in carrots as well for an extra punch of veggies or some dark chocolate chips for some added sweetness.
  • After grating the zucchini, make sure you are squeezing all of the liquid out of it before mixing it into the batter.
  • Since everyones ovens cook a little differently, check muffins are the 25 minutes and determine if they need to cook a little bit longer.
  • Allow to fully cool then store in an airtight container in the fridge for up to 3-4 days. Freeze in an airtight container for up to 3 months. 
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