These vegan and gluten free zucchini muffins are a breeze to make and turn out so soft and delicious! They’re a great way to satisfy your sweet tooth any time of day.
Gluten Free Zucchini Muffins
I know that muffins are traditionally a breakfast food… but if we’re being honest, I enjoy them any time of day. A muffin is really just a bald cupcake, right? Sounds like a perfect dessert to me!
These vegan and gluten free zucchini muffins are one of my favorite options when I’m craving baked treats. They’re so soft, and I just love the flavor you get from the nut butter, cinnamon, and vanilla.
Plus, they’re crazy easy to make. Everything comes together in one mixing bowl, then you just throw them in the oven. It couldn’t be simpler.
And then, you’ll have a fluffy, delicious, plant-based treat to enjoy whenever you like… whether you’re looking for an energy boost in the morning, an afternoon pick-me-up, or a simple way to satisfy your sweet tooth at night!
Are Gluten Free Zucchini Muffins Healthy?
Let me start by saying that there are so many different definitions of “healthy” out there. But if you’re asking me, then yes, I think this recipe qualifies, and I’ll tell you why.
First and foremost, these vegan zucchini muffins get a health boost from — you guessed it — zucchini! Everyone’s favorite green squash is rich in nutrients, packed with antioxidants, and may even reduce blood sugar levels.
Second, this plant-based muffin recipe calls for gluten free flour, which will be higher in protein, fiber, and vitamins than your standard refined white flour. So already, these muffins are looking better than what you might find at the store.
Finally, I like to use low carb sweeteners instead of sugar. If you use a low carb brown sweetener in this recipe like I do, the muffins will have less of an impact on your blood sugar.
However, it’s totally up to you if you’d rather use regular brown sugar. You are the best person to decide what “healthy” means to you!
Do You Peel Zucchini For Muffins?
Good news: There’s no need to peel the zucchini for this recipe!
If you’re worried about the tough skin on your squash, let me put your fears at ease. The zucchini blends right into the batter, and the skin won’t seem tough at all once the muffins finish baking.
So you can save yourself a tedious step and use the whole zucchini, skin and all. Hooray for minimal waste!
Of course, for the best possible texture, I do recommend shredding the zucchini and then draining it VERY well. Zucchini contains a lot of excess water, and we don’t want it to make the muffin batter too wet.
You can simply squeeze the grated zucchini with either your hands or wrapped in a cheesecloth. Alternatively, place it in a sieve and press with the back of a spoon to get all that water out.
How To Make Gluten Free Zucchini Muffins
Preheat oven to 400 degrees F. Line a 12 muffin pan with muffin liners or use a silicone muffin tin.
Add all the dry ingredients to a medium bowl and mix well.
Add the nut butter, banana, vanilla, and non-dairy milk to the dry ingredients. Continue to mix well.
Add the drained shredded zucchini to the mixture and mix until combined. It’s okay to have a few lumps.
Divide the batter evenly between the 12 muffin cups.
Bake the muffins for 15 to 20 minutes or until the muffins are golden brown.
Let the muffins cool on a cooling rack and enjoy!
Optional Add-Ins For Gluten Free Zucchini Muffins
Looking for some fun twists for your muffin recipe? I have a few options for you!
My top pick would be throwing in some chocolate chips (vegan if needed). I don’t think you can ever go wrong with a little chocolate.
Next, you could always include some chopped nuts to add a little crunch. Pecans or walnuts would be my recommendation.
Or feel free to add some fresh or frozen berries! After all, who doesn’t love enjoying a blueberry muffin with your morning cup of coffee or tea?
- 2 ¼ cups gluten-free flour
- 1 cup low carb brown sweetener (or regular brown sugar)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini, very well-drained
- ¼ cup non-dairy milk (almond milk is my favorite)
- Preheat oven to 400 degrees F. Line a 12 muffin pan with muffin liners or use a silicone muffin tin.
- Add all the dry ingredients to a medium bowl and mix well.
- Add the nut butter, banana, vanilla, and non-dairy milk to the dry ingredients. Continue to mix well.
- Add the drained shredded zucchini to the mixture and mix until combined. It’s okay to have a few lumps.
- Divide the batter evenly between the 12 muffin cups.
- Bake the muffins for 15 to 20 minutes or until the muffins are golden brown.
- Let the muffins cool on a cooling rack and enjoy!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 45Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 71mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 1gSugar: 2gProtein: 2g
Nutrition is calculated using a third party plug-in. It is best to always validate!