Gluten Free Zucchini Muffins Recipes

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GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)

Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!

Provided by horsegirl

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 1h10m

Yield 8

Number Of Ingredients 12



Gluten-Free Zucchini Bread (or Muffins) image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
  • Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.

Nutrition Facts : Calories 560.8 calories, Carbohydrate 99.4 g, Cholesterol 69.8 mg, Fat 17.3 g, Fiber 6.3 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 539.2 mg, Sugar 61.9 g

3 cups gluten-free flour
1 tablespoon ground cinnamon
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 pinch ground nutmeg
2 ¼ cups white sugar
1 cup applesauce
3 eggs
½ cup vegetable oil
1 tablespoon vanilla extract
2 cups shredded zucchini

GLUTEN-FREE ZUCCHINI MUFFINS

These gluten-free muffins are so good you won't even notice they are gluten free. This recipe is best baked in silicone muffin liners. Do not use paper liners or metal tins as the muffins will stick.

Provided by nanzinmaine

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 55m

Yield 12

Number Of Ingredients 15



Gluten-Free Zucchini Muffins image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray 12 standard-sized silicone baking cups with cooking spray.
  • Mix protein powder, tapioca flour, sorghum flour, arrowroot flour, oat flour, baking powder, pumpkin pie spice, and xanthan gum in a large bowl until evenly blended.
  • Whisk eggs, zucchini, applesauce, stevia powder, and oil in a medium bowl until combined. Add to flour mixture and stir until just combined. Fold in walnuts; let batter sit, about 5 minutes.
  • Spoon batter into the prepared muffin cups, filling each to the top.
  • Bake in the preheated oven until fully cooked in the centers, about 30 minutes. Cool on a wire rack; remove from liners when completely cooled.

Nutrition Facts : Calories 248.1 calories, Carbohydrate 21.6 g, Cholesterol 48.8 mg, Fat 8.6 g, Fiber 1.8 g, Protein 26.7 g, SaturatedFat 1.7 g, Sodium 240.2 mg, Sugar 2.7 g

cooking spray
1 cup vanilla whey protein powder
⅓ cup tapioca flour
⅓ cup sorghum flour
⅓ cup arrowroot flour
⅓ cup oat flour
1 tablespoon baking powder
2 teaspoons pumpkin pie spice
½ teaspoon xanthan gum
3 eggs
1 ¼ cups shredded zucchini
⅔ cup applesauce
½ cup stevia powder
¼ cup canola oil
¼ cup chopped walnuts

GLUTEN-FREE ZUCCHINI CARROT MUFFINS

I was in the process of tweaking a Zucchini Carrot Muffin recipe to my taste when we found out we couldn't have gluten. This recipe is now better that any of the gluten efforts. I try to keep these in the freezer, but have trouble staying ahead of the crowd.

Provided by swalker3

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h20m

Yield 18

Number Of Ingredients 24



Gluten-Free Zucchini Carrot Muffins image

Steps:

  • Lightly grease 18 muffin cups.
  • Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves in a bowl.
  • Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; process until mixture is finely ground. Add mixture to rice flour mixture.
  • Beat eggs, yogurt, brown sugar, coconut oil, agave nectar, and vanilla extract in a large bowl. Stir rice flour mixture into egg mixture until batter is just blended. Fold zucchini, carrot, apple, and raisins into batter; divide evenly between prepared muffin cups. Let batter rest for 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 286.4 calories, Carbohydrate 40.3 g, Cholesterol 31.8 mg, Fat 12.7 g, Fiber 4.1 g, Protein 5.6 g, SaturatedFat 6.5 g, Sodium 197.6 mg, Sugar 19.7 g

1 cup brown rice flour
½ cup tapioca starch
½ cup potato starch
2 ½ teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon ground nutmeg
1 pinch ground ginger
1 pinch ground cloves
½ cup quinoa
½ cup flax seeds
½ cup toasted almonds
¼ cup sunflower seeds
3 eggs, room temperature
1 cup plain yogurt
¾ cup brown sugar
½ cup coconut oil
½ cup agave nectar
2 teaspoons vanilla extract
2 cups shredded zucchini, squeezed dry
2 cups shredded carrot
1 apple, grated
¾ cup raisins, soaked in hot water and drained

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