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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.
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Gluten Free Lemon Zucchini Muffins are moist, healthy, and made with banana, almond butter. A delicious snack, breakfast, or dessert.

  • Author: FillMyRecipeBook
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 min
  • Yield: 12 1x
  • Category: Breakfast, Snack
  • Method: oven baked

Ingredients

Units Scale
  1. 2 1/4 cups gluten-free flour
  2. 1 cup of brown sugar
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1 tsp vanilla extract
  6. 1/2 tsp cinnamon
  7. 1/4 tsp salt
  8. 1 tablespoon of lemon juice
  9. 3 tablespoon almond or peanut butter
  10. 1 smashed overripe banana
  11. 1 1/2 cups shredded zucchini, very well-drained
  12. 1/4 cup almond milk

Instructions

  1. 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.
  2. In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
  3. Add the mashed banana, the almond butter, vanilla extract and almond milk and the lemon juice. Stir well to combine
  4. 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!).
  5. 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.
  6. 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

Find it online: https://www.fillmyrecipebook.com/gluten-free-zucchini-muffins/