These hearty gluten-free muffins are packed with zucchini, dried fruit, nuts and a hint of warming fall spices.
I love a good muffin recipe. You know me, I like recipes to be as quick, simple and healthy as they can be, and muffins check all the right boxes: they’re easy to make, easy to eat, portable and satisfy your sweet tooth without going overboard on the sugar content like a cupcake.
I think everyone should have at least one or two good hearty muffin recipes in their repertoire, ones that are tender and not too sweet but loaded with flavor. The kind of muffins that are just as wonderful for breakfast as they are for an afternoon snack and can be packed with all sorts of wonderful add-ins.
A simple zucchini muffin fits the bill perfectly since it’s largely a blank canvas, amenable to being either plain or spiced, embellished with the addition of nuts, fruit or chocolate or nothing at all, and is sure to be hearty without being at all heavy.
In a nod to the new fall season, these zucchini muffins are gently spiced with cinnamon and nutmeg and chock full of dried fruit and nuts. A generous amount of shredded zucchini makes the muffins extra tender (use the large holes on a box grater for the best texture).
Like most muffin recipes they can be made in no time and without a mixer. All you need is a couple of bowls, a spoon and a muffin pan and in less than 30 minutes you can have yourself a fresh from the oven batch of homemade muffins with all the essence of fall.
Healthy and hearty, these are the kind of muffins that fill you up without weighing you down which makes them an ideal on-the-go breakfast or anytime snack.
Serves 6
Sylvie Shirazi
Yields 6
20 minPrep Time
20 minCook Time
40 minTotal Time
Save RecipeIngredients
- 1 cup/112g almond flour
- 2 Tablespoons/ 14g coconut flour
- 2 Tablespoons/18g arrowroot flour
- ¼ teaspoon baking soda
- ½ teaspoon grain-free baking powder
- Pinch of fine sea salt
- ½ teaspoon ground cinnamon
- 1/8th teaspoon ground nutmeg
- 2 large eggs
- ¼ cup + 2 Tablespoons/90g coconut sugar
- 2 Tablespoons/30ml coconut oil, melted
- ½ teaspoon vanilla extract
- ½ cup/80g (about 1 medium) grated zucchini
- ¼ cup/ 30g chopped cranberries and/or chopped dates (divided use)
- ¼ cup/30g chopped walnuts and/or pecans (divided use)
Instructions
- Heat the oven to 350°F. Line a 6 capacity muffin pan with liners; set aside.
- Place the flours, baking soda, baking powder, salt, cinnamon and nutmeg in a medium bowl and whisk together.
- Place the eggs, sugar, oil, and vanilla in a large bowl and whisk until thoroughly combined. Stir in flour mixture until combined. Stir in the zucchini and 2/3rds of the dried fruit and nuts until evenly mixed.
- Scoop batter into muffin pan and top each with reserved chopped fruit and nuts. Bake until muffins are puffed and lightly browned (about 18-20 minutes).
- Transfer the pan to wire rack and let cool for 5-10 minutes. Remove the muffins from the pan and cool completely on rack.
Calories
Fat
Carbs
Protein
Also find me on ...