Gluten Free Zuchinni Muffins photo
Gluten Free Zuchinni Muffins
photo by recipe author

Servings: 12
Preparation Time: 35 minutes including cook time

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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Excited to try these- i have tons of zucchini right now. Shout to Leslie from Amsterdam- I live in Caroga Lake!
# Posted By aimee | 8/20/11 1:26 PM
If these taste half as good as they smell cooking, we are certainly in for a treat. I will let you know....
# Posted By Michele | 8/26/11 4:59 PM
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......
# Posted By Michele | 8/29/11 11:50 AM
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!
# Posted By Debbie | 8/29/11 10:05 PM
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!
# Posted By Leslie | 8/30/11 3:18 PM
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!
# Posted By Debbie | 8/31/11 12:00 AM
You mentioned substituting applesauce for the eggs.. how much did you use, and did you replace all the eggs? I love the idea!
# Posted By April | 9/19/11 2:59 AM
I used 1 & a 1/2 cup of applesauce. I figure 1 TB per 1 egg. They really are good!
# Posted By Debbie | 9/24/11 12:18 AM
Super easy to make, smell divine while baking. The countdown is on for the taste test!
# Posted By lizzie b | 9/25/11 7:10 PM
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
# Posted By Annie | 10/2/11 4:35 PM
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.
# Posted By Deborah | 10/2/11 4:39 PM
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!
# Posted By Debbie | 10/3/11 11:39 AM
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.
# Posted By Sofi | 1/1/12 5:53 PM
Thanks for the egg substitute comment Debbie! My son is allergic and getting around eggs on grain-free is tricky. I forget about applesauce :)
# Posted By Rose | 4/2/12 11:47 AM
In place of egg, you can use 1Tablespoon of Arrowroot mixed with 3 Tablespoons of water which equals 1 Egg!
# Posted By Laura | 4/29/12 12:57 PM
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.
# Posted By valleygirl | 8/30/12 9:09 PM
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!
# Posted By Debbie | 9/2/12 3:01 PM
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?
# Posted By sasha | 10/13/12 11:36 AM
I wanted to like these. They looked and smelled amazing baking, but the texture of the coconut flour was not good. Wet and grainy.
# Posted By donnab | 10/29/12 7:09 AM
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!!
# Posted By Cathy | 5/11/14 10:14 PM

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