Gluten Free Zucchini Muffins (Vegan)
Ingredients
- 2 ¼ cups gluten-free flour
- 1 cup low carb brown sweetener or regular brown sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons almond or peanut butter
- 1 smashed overripe banana
- 1 ½ cups shredded zucchini very well-drained
- ¼ cup unsweetened almond milk or coconut milk
Instructions
- Preheat oven to 400 degrees F. Line a 12 muffin pan with muffin liners or use a silicone muffin tin.
- Add all the dry ingredients to a medium bowl and mix well.
- Add the nut butter, banana, vanilla, and non-dairy milk to the dry ingredients. Continue to mix well.
- Add the drained shredded zucchini to the mixture and mix until combined. It’s okay to have a few lumps.
- Divide the batter evenly between the 12 muffin cups.
- Bake the muffins for 15 to 20 minutes or until the muffins are golden brown.
- Let the muffins cool on a cooling rack and enjoy!
Nutrition
Serving: 1 muffinCalories: 124kcalCarbohydrates: 33gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 132mgPotassium: 120mgFiber: 3gSugar: 3gVitamin A: 38IUVitamin C: 4mgCalcium: 53mgIron: 1mg
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