Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins

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Gluten Free Zucchini Muffins are prepared with common grocery ingredients. These are ideal for summer get-togethers, lunchboxes, breakfast, and on-the-go snacks. Before you need them, prepare them and freeze!
Ideal for vegetarian and gluten-free diets.

Not only are these healthy and tasty zucchini muffins, but they’re also a terrific way to use up all the zucchini that’s coming out of the garden at the moment.
These delicious gluten-free zucchini muffins make great frozen treats for later in the month when you need wholesome snacks and breakfast items.

Ten minutes for prep

Cooking: Thirty minutes
Time in total: 40 minutes
Course: Brunch, Breakfast, and Snack

Diet: vegetarian and gluten-free

12 servings

215 calories

Recipe By: Bintu Hardy

Ingredients For Gluten Free Zucchini Muffins:

  1. Pear nectar (⅓ cup; 75ml)
  2. Vegetable oil (⅓ cup; 75ml)
  3. Dark brown sugar (⅔ cup; 225g).
  4. Four large free-range eggs
  5. One-half teaspoon vanilla
  6. Two and a half cups (350g) shredded zucchini
  7. Two and a half cups (300g) gluten-free flour
  8. Two teaspoons gluten-free baking powder
  9. One and a half teaspoons crushed cinnamon
  10. One-Quarter teaspoon nutmeg
  11. One pinch of salt

Instructions For Gluten Free Zucchini Muffins:

  • Turn on the oven to 350 degrees Fahrenheit, 160 degrees Celsius with a fan, 180 degrees Celsius or gas 4.
    Put the muffin liners inside your muffin tins.
  • In a sizable bowl, combine the pear nectar, vegetable oil, sugar, eggs, and vanilla; stir to blend.
  • Add the grated zucchini and stir.
  • Mix just till mixed after adding the flour, baking powder, nutmeg, cinnamon, and pinch of salt. Don’t overmix the batter, please
  • Pour the batter into the muffin tins and bake for 25 to 30 minutes, or until the muffins are cooked through, as measured by the toothpick or wooden skewer coming out clean.
  • Before serving, let the muffins to cool slightly on a wire rack.

Remarks Gluten Free Zucchini Muffins:

  • To keep moisture in the courgette, choose fresh ones and grate right before using.
  • After shredding, remove any extra moisture from the zucchini using a towel or your hands to avoid muffins that are too moist.
  • To avoid tough muffins, do not overmix the batter when combining the wet and dry components.
  • Muffin tin liners make cleanup easier and help keep food from sticking.
  • Lower the spice content at first and then gradually add more for kid-friendly muffins.
  • After baking and cooling, place the muffins in an airtight container and store it at room temperature for two to three days, or store it in the refrigerator for up to one week.
  • One dish consists of seven WW Blue Plan Smart Points.

Why Prepare This Dish Every Day?

  • Ingredients: There’s no need to look far or wide for unusual or fancy ingredients. This recipe is simple to prepare because it only calls for ordinary cupboard items.
  • Healthier Option: You may incorporate zucchini into your diet and enjoy a cake that is lighter and has less sugar. Both your health and taste buds will benefit from it.
  • Freezer-friendly These muffins are great made in large quantities and frozen. It works well for last-minute tea time treats, brunches, and hectic mornings. Your future self will be appreciative.
  • Vorteile von Zucchini: In addition to being delicious, courgette have a high water content and few calories. In addition, they offer vital nutrients such dietary fibre, potassium, vitamin C, and vitamin A.

Nourishment Facts Recipe:
12 muffins; 215 kcal; 33 g of carbohydrates; 5 g of protein; 8 g of fat; 1 g of saturated fat; 4 g of polyunsaturated fat; 2 g of monounsaturated fat; 0.05 g of trans fat; 55 mg of cholesterol; 31 mg of sodium; 180 mg of potassium; 3 g of fibre; 15 g of sugar; 137 IU of vitamin A; 5 mg of vitamin C; 71 mg of calcium; 1 mg of iron

 

 

 

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