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Gluten-Free Vegan Zucchini Muffins

Enjoy healthy, tasty, and moist muffins made with zucchini, gluten-free ingredients, and no animal products. Perfect for breakfast or a snack!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups gluten-free all-purpose flour Ensure it's certified gluten-free.
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.25 teaspoon nutmeg
Wet Ingredients
  • 1 cup grated zucchini About 1 small zucchini.
  • 0.5 cups maple syrup
  • 0.25 cups vegetable oil
  • 1 teaspoon vanilla extract
Optional Additions
  • 0.5 cups chocolate chips or nuts Choose as per your preference.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease it lightly.
  2. In a large mixing bowl, whisk together the gluten-free flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
  3. In another bowl, mix the grated zucchini, maple syrup, vegetable oil, and vanilla extract until well combined.
  4. Pour the wet mixture into the bowl of dry ingredients, stirring until no dry flour remains. Avoid overmixing.
  5. Fold in chocolate chips or nuts, if using.
  6. Fill each muffin cup about 2/3 full with batter.
Baking
  1. Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  2. Let the muffins cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Top tips: Squeeze excess moisture from the zucchini to avoid dense muffins, and experiment with spices like ginger or cardamom for a twist. Store in an airtight container for up to three days or freeze for three months.