Are you craving a delicious, nutritious muffin that doesn't compromise on taste or health? Look no further! These Vegan and Gluten-Free Zucchini Muffins are about to revolutionize your breakfast and snack game. Packed with wholesome ingredients and bursting with flavor, these muffins prove that healthy eating can be incredibly satisfying and downright delectable. Imagine biting into a moist, tender muffin that's not only good for you but also tastes like a decadent dessert – that's exactly what you'll experience with this game-changing recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Vegan
Serves: 12 muffins
Ingredients
- 2 cups grated zucchini
- 1 cup almond flour
- 1/2 cup gluten-free oat flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1/4 cup almond milk
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp salt
Instructions
- Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with silicone liners or parchment paper muffin cups.
- Grate fresh zucchini using a box grater. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture thoroughly. This prevents soggy muffins.
- In a large mixing bowl, combine almond flour, gluten-free oat flour, baking powder, baking soda, cinnamon, and salt. Whisk dry ingredients until well integrated.
- In a separate medium bowl, mix maple syrup, melted coconut oil, and almond milk. Whisk until smooth and fully combined.
- Add the squeezed zucchini to the wet ingredients and stir gently to distribute evenly.
- Pour wet ingredients into dry ingredients. Fold gently with a spatula until just combined. Avoid overmixing to maintain a tender muffin texture.
- Divide batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let muffins cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Tips
- Moisture is Key: When preparing zucchini, always squeeze out excess water using a clean kitchen towel. This prevents soggy muffins and ensures a perfect texture.
- Don't Overmix: Gently fold the wet and dry ingredients together. Overmixing can lead to tough, dense muffins.
- Check for Doneness: Use the toothpick test – if it comes out clean, your muffins are perfectly baked.
- Storage Tip: These muffins stay fresh for up to 3 days at room temperature or 5 days in the refrigerator.
- Customize Your Muffins: Feel free to add chopped nuts, dark chocolate chips, or a sprinkle of extra cinnamon for added flavor.
- Room Temperature Ingredients: Ensure your wet ingredients are at room temperature for better mixing and a more consistent texture.
- Use Fresh Ingredients: Fresh zucchini and high-quality gluten-free flours will make a significant difference in the final result.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 15g
Protein: 4g
Fat: 13g
Saturated Fat: 5g
Cholesterol: 0mg
