Gluten Free Zucchini Muffins

Gluten Free Zuchinni Muffins

photo by recipe author

Servings: 12
Preparation Time: 35 minutes including cook time

1 cup shredded zucchini
8 eggs
1/2 cup melted coconut oil
5 tablespoons maple syrup
2 teaspoon vanilla extract
3 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup coconut flour
1 teaspoon baking powder

Preheat your oven to 350. Combine everything but the coconut flour and baking powder into your mixing bowl. Mix on low-medium speed until well blended. Next, add your coconut flour and baking powder and mix again. Scrape down the bowl and mix one last time until combined and relatively smooth.

Pour into greased muffin tins and bake for approximately 20-25 minutes (until firm to the touch).

Recipe submitted by Leslie, Amsterdam NY

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Published on August 19, 2011

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20 Comments

Cathy May 11, 2014 at 10:14 pm - Reply

I mix maltitol with a bit of water to make up the same msmt as however much syrup or agave is required so my muffins can be low carb. Taste great!!

donnab October 29, 2012 at 7:09 am - Reply

I wanted to like these.  They looked and smelled amazing baking, but the texture of the coconut flour was not good.  Wet and grainy.

sasha October 13, 2012 at 11:36 am - Reply

Is there any substitution for the 5tbls of maple syrup?? I can not have sugar right now but would love to have muffins.
Perhaps stevia or something else that doesn’t turn to sugar?
Thanks.

Debbie September 2, 2012 at 3:01 pm - Reply

If you can use eggs, that would be your best choice.  I eat these muffins every morning.  I make up a couple of batches and freeze them.  Of course, using coconut flour with any baking isn’t like using gluten flour but I love them.  Good luck!

valleygirl August 30, 2012 at 9:09 pm - Reply

Blech.  Sorry.  I tried to sub the eggs out with flax meal and that might have been my problem.  They didn’t cook through even after an hour and ended up tasting like soggy breakfast cereal.  I am very skeptical on how the applesauce really worked without any eggs….not sure if I should try or not.  Had to toss my entire batch, so bummed.

Laura April 29, 2012 at 12:57 pm - Reply

In place of egg, you can use 1Tablespoon of Arrowroot mixed with 3 Tablespoons of water which equals 1 Egg!

Rose April 2, 2012 at 11:47 am - Reply

Thanks for the egg substitute comment Debbie!  My son is allergic and getting around eggs on grain-free is tricky.  I forget about applesauce :)

Sofi January 1, 2012 at 5:53 pm - Reply

These were yummy. I substituted the maple syrup for stevia and put crushed pecans on top with a small sprinkle of sugar. These muffins make a nice snack.

Debbie October 3, 2011 at 11:39 am - Reply

Sorry about the confusion.  I used one and a half cup of organic, unsweetened applesauce.  

It is confusing which measurements to use.  I have read 1 TB applesauce = 1 egg or:  1 egg = 1/4 cup applesauce or pureed fruit..  My measurement is in between these two.  Just give it a try and see how you like it.  Let me know what worked for you!

Deborah October 2, 2011 at 4:39 pm - Reply

I just made these and they’re very tasty.  I added 1 tsp. ground ginger, 1/2 cup raisins and sprinkled some coconut palm sugar on the tops before baking.  Next time I think I’ll add some chopped walnuts.

Annie October 2, 2011 at 4:35 pm - Reply

Quick question about the egg subsitution… I’m mixed up.. if you calculated 8 egg for 8 tbps, it’s egal 120 ml… but you said you used 1 1/2 cup which egal 375ml.. of apple sauce. 
I really want to try theses muffins with applesauce. Let me know of much in ml ..thanks

lizzie b September 25, 2011 at 7:10 pm - Reply

Super easy to make, smell divine while baking. The countdown is on for the taste test!

Debbie September 24, 2011 at 12:18 am - Reply

I used 1 & a 1/2 cup of applesauce.  I figure 1 TB per 1 egg.  They really are good!

April September 19, 2011 at 2:59 am - Reply

You mentioned substituting applesauce for the eggs.. how much did you use, and did you replace all the eggs? I love the idea!

Debbie August 31, 2011 at 12:00 am - Reply

Mine were probably a little sweeter due to adding applesauce instead of eggs, although the applesauce was unsweetened.  They’re as good as any dessert item to me!  I bake up some Sweet Potato Coconut Muffins with Blueberries that I eat most mornings.  Thanks again!

Leslie August 30, 2011 at 3:18 pm - Reply

Glad you liked them!  The recipe calls for a minimum amount of sweetener because in my family we try to limit sugar.  Thanks for the feedback!

Debbie August 29, 2011 at 10:05 pm - Reply

I baked these this afternoon.  I’m allergic to eggs, so substituted with 1 1/2 cups applesauce and cooked 50-60 minutes for them to firm up a little more.  They were delicious!  I plan on making more and freezing them while zucchini is so plentiful!  Thanks, I’m always looking for a cook grain free recipe!

Michele August 29, 2011 at 11:50 am - Reply

These are fantastic. The second time I made them (because the first batch was gone in a few hours), I sprinkled some xylitol on the top before cooking and they were better, to us at least. It gave an added bit of sweetness on top. I was hoping for the crunchy top like duncan donuts muffins, but alas that didn’t happen. Still great……

Michele August 26, 2011 at 4:59 pm - Reply

If these taste half as good as they smell cooking, we are certainly in for a treat. I will let you know….

aimee August 20, 2011 at 1:26 pm - Reply

Excited to try these- i have tons of zucchini right now.  Shout to Leslie from Amsterdam- I live in Caroga Lake!

Gluten Free Zucchini Muffins