Gluten-free Zucchini Mini Muffins

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Nutritional Info
  • Servings Per Recipe: 15
  • Amount Per Serving
  • Calories: 274.5
  • Total Fat: 9.8 g
  • Cholesterol: 3.2 mg
  • Sodium: 303.7 mg
  • Total Carbs: 41.8 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.7 g

View full nutritional breakdown of Gluten-free Zucchini Mini Muffins calories by ingredient


Introduction

Made with gluten free flours, these little muffins make for an easy and healthy breakfast or snack. Can also easily be made vegan by swapping out a couple ingredients! (For an indulgent treat, add a few chocolate chips!) Made with gluten free flours, these little muffins make for an easy and healthy breakfast or snack. Can also easily be made vegan by swapping out a couple ingredients! (For an indulgent treat, add a few chocolate chips!)
Number of Servings: 15

Ingredients

    2.5 cup Quaker Oats - Quick 1 Minute - Dry
    1 serving Bob's Red Mill Almond Flour - per 1/4 Cup
    4 tbsp *Flax Seed Meal (ground flax)
    0.5 cup Pearl Tapioca
    2 serving(s) Gluten free all purpose flour
    4 tsp Baking Powder
    1 tsp Baking Soda
    2 tbsp Cinnamon, ground
    0.5 tsp Nutmeg, ground
    0.25 tsp Pumpkin Pie spice
    0.25 tsp Ginger, ground
    0.5 tsp Salt
    1 cup Applesauce, unsweetened
    4 tbsp Grape Seed Oil
    1 serving Trader Joes Vanilla Whey Protein Powder
    1.5 cup Milk, 1%
    1 tbsp Vanilla Extract
    4 tbsp Agave Syrup - Blue Agave
    12 tsp coconut sugar, Madhava™ Organic (1 t)
    1.5 cup, mashed Zucchini
    0.25 cup, chopped Pecans
    0.25 cup, chopped Walnuts

Directions

Preheat oven to 425 degrees. Grind 2 cups oats in food processor until flour consistency. Add other flours, flax, baking flour, soda, spices, salt, & protein powder and combine with oat flour. Use food processor to make zucchini into a finely chopped consistency and squeeze out excess water (you should have 1.5 cups finely chopped/grated drained zucchini). In a separate bowl, mix wet ingredients, including zucchini, with agave and sugar. Add dry ingredients, remaining ½ cup of oats, and nuts to wet ingredients and mix thoroughly. Fill greased mini muffin pan with approximately 1 heaping T each. Bake 4 minutes at 425 degrees and then turn the temp down to 375 for 12 minutes. Allow to cool 5 minutes.

Serving Size: Makes 60 mini muffins (1 serving = 4 muffins)

Number of Servings: 15

Recipe submitted by SparkPeople user AUNTJENIV.