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a close up image of a dairy free gluten free zucchini muffin with chocolate chips in a white muffin liner

Gluten Free Zucchini Muffins (Dairy Free)


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4.5 from 2 reviews

  • Author: Lindsay Cotter
  • Total Time: 38-50 minutes
  • Yield: 10-12 muffins 1x
  • Diet: Gluten Free

Description

Fluffy, moist, and naturally sweetened, Dairy Free Gluten Free Zucchini Muffins are made made even better with bananas and chocolate chips for a breakfast or snack you can feel good about! Dairy Free.


Ingredients

Units Scale
  • 1 cup grated/shredded zucchini (3/4 cup after water squeezed out)
  • 1 1/3 to 1 1/2 cups (150 grams) gluten free oat flour
  • 1/3 cup (42 grams) blanched fine almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 Tablespoons flax meal
  • 3/4 cup (165 grams, ~ 1 large banana) mashed ripe banana
  • 1 large egg, room temperature
  • 1/4 cup non-dairy milk
  • 1/3 cup maple syrup or honey
  • 1 teaspoon vanilla extract
  • 1/4 cup dark chocolate chips + more for topping

Instructions

  1. Preheat the oven to 350° F. Line or grease a muffin tin, and set aside.
  2. Shred the zucchini. Place shreds in a paper towel or cheesecloth, and gently squeeze out all excess water. Note – Once squeezed, the zucchini should reduce down to ¾ cup. 

Notes

Storage: Keep leftover muffins in the fridge for up to 2 weeks or freezer for up to 4 months. 

Texture Tip – For fluffier more moist muffins, let the batter sit for 10-20 minutes before spooning into muffin pan.

  • Prep Time: 10 minutes
  • Rest Time: 10
  • Cook Time: 18-20 minutes
  • Category: Snacks, Breakfast
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 136
  • Sugar: 8 g
  • Sodium: 181 mg
  • Fat: 2.6 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 22.4 g
  • Fiber: 2.8 g
  • Protein: 3.2 g
  • Cholesterol: 16.9 mg