Zucchini Muffins – Grain, Gluten & Nut Free

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Zucchini muffins are the perfect way to use up the thousands of pounds of zucchini that we get from our CSA every summer. This year though we’re trying to limit our consumption of various grains, wheat in particular, and I have a tree nut allergy, so it was a bit of a challenge making our excess zucchini into delicious muffins.  It took a bit of fiddling but I’ve hit on a winning combination for grain free, gluten-free, nut free zucchini muffins. The key to making these zucchini muffins grain, gluten and nut free is coconut flour. I was lucky enough to find some coconut flour at our local Trader Joe’s. This was my first  foray into using coconut flour as a replacement for wheat flour. I’d used rice flour in the past but it tends to be very heavy and make for a  dense texture. The coconut flour baked up nice and fluffy.

Grain Free, Gluten Free, Nut Free (but still delicious) Zucchini Muffins

Ready for baking - Grain Free, Gluten Free, Nut Free (but still delicious) Zucchini Muffins

These grain free, gluten-free and nut free zucchini muffins mixed up quickly, they took about 30 minutes from start to finish. They were so good they were quickly gobbled up by my kids who have been begging me to make more ever since. These zucchini muffins are also great with a nice cup of iced coffee!

Grain, Gluten & Nut Free Zucchini Muffin Recipe

Preheat oven to 350°F

  • 1/2 C. Coconut Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Nutmeg
  • 4 Eggs
  • 3 Tbs. Maple Syrup
  • 2 C. Shredded Zucchini
  • 2 Tbs. Coconut Oil
  • 1 Ripe Banana (mashed)
Lightly oil the muffin tin or line with a muffin liner and preheat the oven to 350°F. Place the shredded zucchini in some cheese cloth or a kitchen towel and squeeze most of the moisture out of it. This will prevent your batter from becoming runny and failing to set up. Combine the coconut flour, baking soda, and salt in a bowl. Using a mixer combine the eggs, maple syrup, coconut oil and mashed banana, along with the cinnamon and nutmeg until it’s smooth. Next add the shredded zucchini to the banana-egg mixture and stir until coated. Finally add the dry ingredients into the moist ingredients and stir until combined. Scoop by  1/4 C. scoops into a muffin tin and bake at 350°F for 20 minutes or until the tops are browned and the middles are set, don’t worry they don’t rise much.
Makes 12 muffins.

Nutrition

175 Calories per muffin
Total Fat 6.6g
Sat. Fat 2.6g
Cholest. 70.5mg 
Carb. 22.7g
Fiber 1.3g
Sugars 5.7g
Sodium 94.4mg
Protein 6.8g

Jennifer

Jennifer is a busy working mother of two who, along with her husband, has chosen to unschool her children. She currently blogs about her experience with the challenges and fun of unschooling along with her love of crafting and cooking at HarmonicMama.com.

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