The Best Zucchini Muffins (gluten-free + dairy-free)
These zucchini muffins are super easy to make and have the BEST fluffy texture. Gluten-free, dairy-free and oil-free!
Servings: 12 muffins
Calories: 179kcal
Ingredients
- 1½ cups all-purpose flour or 1-to-1 gluten-free AP flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons ground cinnamon
- 2 whole eggs
- ⅓ cup non-dairy milk
- ½ cup pure maple syrup or honey
- ¼ cup tahini or neutral flavored oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini after squeezed dry
- ½ cup dark chocolate chips optional
Instructions
- Preheat the oven to 350°F. Grease or line a muffin tin for 10-12 muffins. The recipe will yield 10 large muffins or 12 medium.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, combine the eggs, milk, tahini, maple syrup, and vanilla extract. Whisk until smooth. Lastly, add the zucchini and stir to combine.
- Add the dry ingredients to the bowl with the wet and stir until a smooth batter forms. Fold in the chocolate chips. Spoon the batter into each muffin until about ¾ full. Top with more chocolate chips, if desired.
- Bake in the preheated oven for 20-22 minutes, until golden brown and firm. Allow to cool before serving, and enjoy! Leftovers can be stored in airtight container at room temperature for 2-3 days or refrigerated for up to 1 week.
Notes
Nutrition Facts are an estimate and will vary depending on specific ingredients you choose.
Nutrition
Calories: 179kcal | Carbohydrates: 27g | Protein: 4g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 168mg | Potassium: 206mg | Fiber: 1g | Sugar: 11g | Vitamin A: 71IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 1mg