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–+ servings

Healthy Gluten-Free Zucchini Muffins

These Healthy Gluten-Free Zucchini Muffins (no sugar) are simple to make (no mixer needed!) Naturally sweetened and super moist from fruit!
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Course: Breakfast, Snack
Cuisine: American
Keyword: healthy gluten-free zucchini muffin, zucchini muffin no sugar
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 12
Author: April Saunders

Ingredients

  • 1.5 cup gluten-free flour
  • ½ teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 1 egg
  • ½ cup unsweetened apple sauce
  • ½ cup mashed banana (about ½ medium banana)
  • 2 tablespoon 2% milk
  • 1 cup grated zucchini
  • 2 teaspoon grated lemon zest
  • ¼ cup dark chocolate chips (optional)

Instructions

  • Preheat oven to 350 degrees F. Line a 12-cup muffin tin with silicone re-useable muffin cups.
  • In a medium bowl, combine flour, baking powder, cinnamon and salt.
    1.5 cup gluten-free flour, ½ teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon salt
  • In a separate bowl, hand beat the egg and combine with the applesauce, banana, milk, grated zucchini. Then grate lemon zest over top.
    1 egg, ½ cup unsweetened apple sauce, ½ cup mashed banana (about ½ medium banana), 2 tablespoon 2% milk, 1 cup grated zucchini, 2 teaspoon grated lemon zest
  • Add wet ingredients to the dry ingredients and stir until almost combined. Do not over-mix (makes for a tough muffin.)
  • Add chocolate chips and stir one last time.
    ¼ cup dark chocolate chips (optional)
  • Divide mixture between 12 muffin cups, about 2 tablespoon each cup.
  • Bake in a preheated oven for 15-17 minutes or until inserted toothpick comes out clean.

Notes

These muffins DO NOT rise. They're too chalk-full of zucchini for any fluffy, rising nonsense.
They'll keep fresh for up to 4 days in a sealed container.
Freeze up to 2 months in an air-tight container.
Adapted from Cook Great Food (Dietitians of Canada, 2005)