Gluten Free Zucchini Muffins

Kick off your breakfast with these delicious Gluten Free Zucchini Muffins! These great muffins are also vegan, nut free, and naturally sweetened

Gluten free, vegan, whole grain; Free of: eggs, soy, dairy, tree nuts, peanuts

Course Breakfast & Brunch

Cuisine American

Keyword gluten free muffins, zucchini muffins

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 126kcal

1 ¼ cup Authentic Foods superfine sorghum flour or superfine brown rice flour I use Authentic Foods superfine sorghum flour
¼ cup ground flax seed
2 teaspoons baking powder
½ teaspoon salt
¼ teaspoon ground cinnamon
¼ teaspoon ground cloves
Dash ground nutmeg
1 cup grated zucchini (washed and unpeeled)
⅔ cup pure maple syrup
⅓ cup + 2 Tablespoons rice milk
¼ cup light tasting olive oil
1 teaspoon vanilla extract
1 teaspoon liquid Stevia

Preheat oven to 350 °F and line a muffin pan with muffin papers or silicone muffin cups (this recipe works fine with both). Set aside.
In a medium bowl, whisk together the sorghum flour, flax meal, baking powder, salt, cinnamon, cloves, and dash of nutmeg. Set aside.
In another medium sized bowl, grate the zucchini until you have 1 cup grated zucchini (don't worry about peeling the zucchini first). Add to the grated zucchini the maple syrup, rice milk, olive oil, vanilla, and liquid Stevia. Stir well to combine
Add the dry flour ingredients to the liquid zucchini ingredients and stir well by hand to combine. Allow the batter to rest for 1-2 minutes to thicken slightly.
Scoop the batter into the prepared muffin pan and bake at 350 °F for 20-25 minutes (check these at 20 minutes and cook longer as needed). A cake tester or toothpick inserted into the center should come out clean.
Remove the muffin pan from the oven and allow to cool for about 10 minutes, then remove the muffins to a cooling rack to cool some more.
Serve warm with dairy free butter, butter flavored coconut oil, or apple butter. Enjoy!