Gluten Free Lemon Zucchini Muffins
Gluten Free Lemon Zucchini Muffins are moist, healthy, and made with banana, almond butter. A delicious snack, breakfast, or dessert.
Gluten Free Lemon Zucchini Muffins (Healthy and Moist) test
These Gluten Free Lemon Zucchini Muffins are soft, moist, and bursting with fresh lemon flavor in every bite. Made with almond flour, ripe banana, almond butter, and grated zucchini, they are naturally gluten free and a delicious way to enjoy a wholesome homemade treat. Find more ideas 👉🏻 Breakfast recipes.
Perfect for breakfast, an afternoon snack, or a light dessert, these healthy zucchini muffins are easy to make and stay wonderfully tender. The bright citrus flavor pairs beautifully with the mild zucchini, creating a refreshing twist on a classic gluten free zucchini muffin recipe that the whole family will enjoy.
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Ingredients Gluten Free Lemon Zucchini Muffins
- gluten free flower
- banana
- zucchini
- lemon juice
- almond butter
- almond milk
- spices, salt, cinnamon
- baking powder and baking soda
- vanilla extract
For all the amounts needed and the full instructions for this recipe view the recipe attached. Download or print it, even use online with the cook mode, its so simple. 😉
How To make Gluten Free Lemon Zucchini Muffins
- You would mix all the dry ingredients and shred the zucchini’s and mash the banana.
- Mixing all the ingredients together, ready to add into the greased muffin pans and oven reheated to its degrees for baking.
- Line the muffin pan with cookie liners or grease the pans. This makes it easier to remove the baked muffins once cooked.
- Filling all the ingredients into these cookie holders to at least three quarter. Which makes twelve.
Oven Baked
- Baking in the preheated oven until the skewer comes out clean and the muffins have risen.
- The baking rule my mother taught me is that you will always have that cooked aroma when the baking or cooking is done and ready.
- Cool on a cooling rack and plate up as needed for a delicious snack or lunch box treat.
- These golden brown zucchini muffins are gluten free, healthy and ready to be eaten.
- Cinnamon is added to the ingredients which is personally thought to help for digestion and sugar levels as well as the lemon. But the recipe has sugar in, so a diabetic will have to be careful and give insulin as required.
- Serve warm or cool and eat just like that or butter or ice them.
FAQ’s for Zucchini muffins
No. The skin is thin, tender, and full of nutrients. Simply wash the zucchini well and grate it before adding it to the batter.
It depends on how watery your zucchini is. If it seems very wet after grating, gently squeeze out some of the excess moisture with a clean kitchen towel. A little moisture helps keep the muffins soft and tender.
A good-quality gluten-free all-purpose flour blend that contains xanthan gum works best. If your blend doesn’t include xanthan gum, add the amount recommended on the package for baking muffins.
Not by itself. Almond flour absorbs moisture differently and won’t provide the same structure. If you’d like to use almond flour, follow a recipe specifically developed for it.
Fresh lemon juice is highly recommended for the brightest flavor. Bottled lemon juice can be used in a pinch but may taste less fresh.
Yes. Lemon zest provides most of the lemon flavor, while the juice adds brightness. Using both gives the muffins their fresh citrus taste.
Yes. Substitute the butter with melted coconut oil or a dairy-free butter alternative, and use a dairy-free milk if the recipe calls for milk.
Yes. You can reduce the sugar slightly without greatly affecting the texture. Keep in mind the muffins may be a little less sweet and the lemon flavor may become more pronounced.
Yes. Allow the muffins to cool completely, then store them in a freezer-safe bag or airtight container for up to 3 months. Thaw at room temperature or warm them gently before serving.
Store the muffins in an airtight container at room temperature for up to 2 days or refrigerate them for up to 5 days. Bring them to room temperature or warm them slightly before enjoying.
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PrintGluten Free Lemon Zucchini Muffins
Gluten Free Lemon Zucchini Muffins are moist, healthy, and made with banana, almond butter. A delicious snack, breakfast, or dessert.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 1x
- Category: Breakfast, Snack
- Method: oven baked
Ingredients
- 2 1/4 cups gluten-free flour
- 1 cup of brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1 tablespoon of lemon juice
- 3 tablespoon almond or peanut butter
- 1 smashed overripe banana
- 1 1/2 cups shredded zucchini, very well-drained
- 1/4 cup almond milk
Instructions
- Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
- In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
- Add the mashed banana, the almond butter, vanilla extract and almond milk and the lemon juice. Stir well to combine
- Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
- Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months
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