School mornings can be so not a pretty sight. It’s early and no one wants to be up yet. You’re telling your kids to get dressed for the 10 millionth time. Smelling their breath to see if they really did brush their teeth. Trying to pack their lunch and get yourself ready…which is a rarity. Don’t even get me started on breakfast. My kids don’t like eating right when they wake up so it’s ALWAYS a battle to get them to get food in their little bellies before we head out the door. Come on, breakfast is the most important meal of the day! At least that’s what my mom told me.
An easy breakfast solution…muffins! Great served with scrambled eggs or a fruit smoothie. I like to make muffins the night before, to have for the next few mornings. My whole family adores muffins, just like I do. You can make them so many different ways and pack lots of yummy nutrients in there, without anyone knowing! I love sneaky baking. These zucchini muffins are mega-moist and studded with little bits of green goodness. Getting those veggies in…one gluten free, dairy free muffin at a time.
gluten free zucchini muffins
makes 22 muffins
- 2 cups Sarah’s gluten free baking blend
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1/2 cup canola oil
- 1/2 cup unsweetened applesauce
- 3/4 cup brown sugar
- 1/4 cup pure maple syrup
- 3 eggs
- 1 teaspoon pure vanilla extract
- 2 cups grated zucchini (I used 2 large zucchini)
Preheat oven to 350 degrees and spray muffin pan with cooking spray. Sift together flour, salt, and baking soda. In large mixing bowl, stir together oil, applesauce, brown sugar, and maple syrup. Squeeze excess water out of shredded zucchini. Add to batter, along with eggs and vanilla. Gently stir in flour mixture until just combined. Pour batter into prepared muffin pan. Bake 20-22 minutes or until edges are golden brown. Remove from pan and cool on cooling rack. Store in airtight container.
Recipe adapted from Long Road to China
What can I use instead of applesauce? My husband is allergic to apples. Thanks! I'm so glad I found your blog!
Make some pear sauce! Super easy and tasty. I take some pears, cut them in half and core them, put them in a baking dish, add an inch of water and toss the in at 350 until they are soft. Put in a blender and blend away!
I made pear sauce for my infant to help with digestion (also has lots of fibre) and it's so good, I ate half of it myself 🙂
I really enjoy these muffins and my 2 young kids do too! I've made these a few times now and they are always gone within a day or two. I did make a few tweaks to the recipe to adapt to our needs and it still turned out pretty good! I used a gluten-free all-purpose flour, ground flax seed instead of the eggs and coconut oil instead of the canola oil, which made for a very moist muffin (maybe even too moist?). This time I added a tsp of cinnamon since I didn't have my usual mini chocolate chips (Enjoy Life Brand!) and I doubled the recipe to make mini loaves, mini muffins and regular muffins. Definitely a go-to recipe. Thanks Sarah!
You cannot tell these are gluten free muffins!! Everyone I make these for LOVE THEM, coworkers, family & neighbors! Thank you so much for a great recipe. Love all the different muffins and your GF flour mix!