These Gluten-Free Zucchini Muffins are made with natural, nutritious ingredients and no refined sugars. They’re tall, moist, flavorful, and loaded with zucchini!
author’s note
Gluten-Free And Naturally Sweetened!
Several years ago, I created my popular Healthy Zucchini Muffins, and they quickly became a favorite. The only problem was that they weren’t gluten-free, and I continued to get requests for a version that was.
So, I set out to make gluten-free zucchini muffins that were just as moist, flavorful, and satisfying as the original.
Instead of using a gluten-free flour blend, I kept the ingredient list simple and turned old-fashioned oats into flour right in the blender. The oats give the muffins structure, while plenty of grated zucchini keeps them moist.
Getting the sweetness right was the next challenge. Zucchini is mild, so it needs enough sweetness and spice to keep the muffins from tasting flat. A combination of Medjool dates, ripe banana, and maple syrup gives these muffins a naturally sweet flavor without adding refined sugar to the batter.
And, of course, I couldn’t resist adding chocolate chips. They’re skippable, but those little pockets of melty chocolate make every bite so good!
Ingredients In Gluten Free Zucchini Muffins
A few ingredients to talk about.
| Ingredient | Tips |
|---|---|
| Old-Fashioned Oats | Blend into a fine powder to create the “flour” for the muffins. |
| Medjool Dates | Remove the pits before chopping and blending. |
| Coconut Oil | Let it cool slightly before mixing so it doesn’t cook the eggs. |
| Mashed Banana | Use a very ripe banana for the sweetest flavor. |
| Grated Zucchini | If it seems especially wet, wring out the excess moisture before adding. |
| Eggs | Bind the ingredients together and help the muffins hold their shape. |
Quick Tip
Use a good nonstick muffin tin for straightforward muffin removal. I can’t say enough good things about this muffin pan; these Gluten-Free Zucchini Muffins always come out evenly!
How To Make Gluten Free Zucchini Muffins
The full recipe is below but here are some tips while making them.
- Blend the oats: Make sure to break up any large oat chunks for a smoother batter.
- Wet ingredients: Scrape the sides of the blender to get all the paste out.
- Mix the dry ingredients: It might seem dry at first, but it will come together.
- Add chocolate: If desired, top the muffins with extra mini chocolate chips.
- Bake and cool: Use a fork to gently lift the muffins out to avoid damaging them.
Storage
Store these cooled gluten free zucchini muffins in an airtight container at room temp for 2 to 3 days.
They often taste even better the next day as the texture softens and the spices deepen.
Freeze for up to 3 months. Thaw at room temperature or microwave briefly until warmed through.
More Snack Recipes:
Desserts
Healthy Pumpkin Muffins
Breakfast
Healthy Chocolate Cookies
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Gluten Free Apple Muffins
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