Fluffy Gluten-Free Zucchini Muffins

Ingredients
    Dry Ingredients
  • 1 1/2 cups Gluten-free flour blend (Ensure it includes xanthan gum for texture.)
  • 1/2 cup Granulated sugar (Adjust according to sweetness preference.)
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
    • Wet Ingredients
  • 2 large Eggs (Bring to room temperature for better incorporation.)
  • 1/2 cup Butter (Melted and cooled slightly.)
  • 1/4 cup Plain yogurt (Preferably full-fat for moisture.)
  • 1 tsp Vanilla extract
  • 1 1/2 cups Grated zucchini (Excess moisture squeezed out.)
    • Mix-Ins
  • 1/2 cup Chopped nuts or chocolate chips (Optional for added texture and flavor.)
Instructions
    Preparation
  1. 1
    Prepare the OvenPreheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. 2
    Grate the ZucchiniGrate the zucchini using a box grater or a food processor. Squeeze out excess moisture using a clean kitchen towel.
    3. Mixing the Batter
  3. 3
    Combine Dry IngredientsIn a large bowl, whisk together gluten-free flour, baking powder, baking soda, cinnamon, and salt.
  4. 4
    Mix Wet IngredientsIn another bowl, beat eggs, sugar, oil, and vanilla extract until well combined. Stir in the grated zucchini.
  5. 5
    Combine Wet and Dry IngredientsGradually add the wet mixture to the dry ingredients, stirring until just combined. Be careful not to overmix.
    6. Baking
  6. 6
    Fill Muffin CupsDivide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. 7
    BakeBake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  8. 8
    Cool and ServeAllow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.

Nutrition Facts

Servings 12

Serving Size 1

Amount Per Serving
Calories 180kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Cholesterol 52mg18%
Sodium 268mg12%
Potassium 103mg3%
Total Carbohydrate 22g8%
Dietary Fiber 1.5g6%
Sugars 10g
Protein 3.5g8%

* Percent Daily Values are based on a 2,000-calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note
  • For a dairy-free option, use a plant-based milk like almond or coconut milk.
  • Make sure to squeeze out excess moisture from the shredded zucchini to prevent a soggy texture.
  • Feel free to add in some chopped nuts or chocolate chips for extra flavor and texture.
  • Store the muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • These muffins are perfect for breakfast on-the-go or as a healthy snack any time of the day.
Keywords: Gluten-free, Zucchini, Muffins, Breakfast, Snack
Read it online: https://simplydeliciousbites.com/recipe/fluffy-gluten-free-zucchini-muffins/

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