Delicious Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are moist, tender, and bursting with flavors. Made with wholesome ingredients, they are perfect for breakfast or as a healthy snack. Packed with grated zucchini, almonds, and warming spices, these muffins are a delightful treat for everyone, whether you have dietary restrictions or not. Enjoy them warm out of the oven or freeze them for later. These muffins are sure to impress with their taste and texture.

Ingredients

• 1 1/2 cups gluten-free flour blend
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/2 cup almond flour
• 1/2 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 cup grated zucchini
• 1/2 cup unsweetened almond milk
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup dark chocolate chips (optional)

Directions

1. Preheat the oven to 350°F (175°C). Grease or line a muffin tin with paper liners.
2. In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
3. In a separate bowl, mix together the almond flour, coconut sugar, melted coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the grated zucchini, almond milk, chopped walnuts or pecans (if using), and dark chocolate chips (if using).
6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
7. Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
9. Serve and enjoy!

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