Why Muffins Are a Household Staple

In our household, muffins are more than just a baked good; they’re a true staple. Their undeniable convenience and versatility make them a frequent guest in our kitchen. Whether it’s a hectic weekday morning where you need a quick breakfast before rushing out the door, or a moment when you need a simple, satisfying anytime snack, muffins always come to the rescue.

The beauty of muffins lies in their perfect individual portion size. This makes them incredibly easy to pack for lunches, enjoy on a road trip, or simply grab when hunger strikes without the need for plates or cutlery. They’re the ultimate portable treat, offering a delightful balance of flavor and nutrition in every bite.

Discover Our Favorite Gluten-Free Muffin Creations:

If you’re a fan of delicious, easy-to-make muffins that cater to dietary needs, you’re in the right place! We’ve perfected a range of gluten-free, and mostly dairy-free, muffin recipes that are sure to tantalize your taste buds. From classic fruit flavors to rich chocolate delights, there’s a muffin for every mood. Explore some of our other beloved recipes:

• Gluten-Free & Dairy-Free Chocolate Chip Muffins
• Bright Lemon Poppy Seed Muffins (Gluten-Free, Dairy-Free)
• Wholesome Buckwheat Muffins (Gluten-Free, Dairy-Free)
• Delicious Carrot Cake Muffins (Gluten-Free, Dairy-Free)
• Classic Banana Nut Muffins (Gluten-Free, Dairy-Free)
• Juicy Blueberry Muffins (Gluten-Free, Dairy-Free)
• Sweet Strawberry Muffins (Gluten-Free, Dairy-Free)
• Savory Cornbread Muffins (Gluten-Free, Dairy-Free)
• Simple & Zesty Lemon Muffins (Gluten-Free, Dairy-Free)

Why This Gluten-Free Zucchini Muffin Recipe Will Become a Favorite:

This recipe isn’t just another muffin recipe; it’s designed to be a standout in your baking repertoire. Here’s why these gluten-free and dairy-free zucchini muffins are truly exceptional:

• Effortlessly Simple Ingredients: You won’t need to hunt for exotic items! The ingredients required for these delightful muffins are readily available at any standard grocery store. Chances are, you already have most of them stocked in your pantry and fridge. We believe that delicious baking shouldn’t require fancy, hard-to-find components.
• Unbelievably Easy to Make: If you’re new to gluten-free baking or just looking for a straightforward recipe, this is it! The process is as simple as can be: combine the wet ingredients, mix in the dry ingredients, gently fold in the zucchini, then portion the batter into your muffin tin and bake until golden. It’s a foolproof method that guarantees fantastic results every time.
• Soft, Tender, and Irresistibly Delicious: Thanks to the fresh grated zucchini, these muffins are incredibly moist and boast a wonderfully fluffy texture. A hint of cinnamon adds a warm, inviting flavor that complements the subtle sweetness of the zucchini perfectly. Each bite is a harmonious blend of textures and tastes, making these an instant favorite for anyone who tries them.
• Completely Gluten-Free and Dairy-Free Goodness: This is where these muffins truly shine for many! Crafted to be 100% gluten-free and dairy-free, they are a fantastic option for individuals with Celiac disease, gluten sensitivities, or lactose intolerance. Now, everyone can enjoy a delectable homemade muffin without any worries or compromise on taste.

Key Ingredients You’ll Need:

Before we dive into the step-by-step baking process, let’s take a quick look at the essential ingredients that will come together to create these amazing gluten-free zucchini muffins. This visual overview will help you gather everything you need.

(For precise measurements and a detailed list, please scroll down to the printable recipe card at the very end of this post.)

Recipe Notes + Helpful Substitutions for Perfect Muffins

Understanding your ingredients and having options for substitutions can make baking even more enjoyable and accessible. Here are some detailed notes and alternative suggestions for this recipe:

• Sunflower Oil: This recipe uses sunflower oil for its neutral flavor and availability. However, feel free to swap it with other liquid vegetable oils such as light olive oil, avocado oil, or even melted coconut oil. If you don’t require the recipe to be dairy-free, melted butter or ghee can also be used for a richer flavor.
• Sugar: While white granulated sugar is specified, you have several choices to suit your preference. Light brown sugar or dark brown sugar will add a deeper, molasses-like flavor, while coconut sugar offers a less refined option. For those managing blood sugar levels, Lakanto monkfruit sweetener is an excellent 1:1 sugar substitute that has a zero glycemic index. If using liquid sweeteners like maple syrup or honey, remember they add moisture, so you might need to increase the flour slightly to maintain batter consistency.
• Eggs: Eggs are crucial for binding the ingredients, adding moisture, and helping the muffins rise beautifully. I haven’t personally tested this recipe with egg substitutes. If you attempt an egg-free version using aquafaba or a commercial egg-replacer, please share your results in the comments; I’d love to hear how it turns out!
• Almond Milk: Unsweetened homemade almond milk is my preferred choice, but any unsweetened non-dairy milk will work perfectly. Great options include cashew milk, rice milk, soy milk, coconut milk, oat milk, or sunflower seed milk. If dairy isn’t an issue for you, regular cow’s milk can also be used.
• All-Purpose Gluten-Free Flour: The type of gluten-free flour blend makes a big difference. I strongly recommend using a high-quality all-purpose gluten-free flour blend that incorporates lighter flours or starches like rice flour, tapioca starch, corn starch, or potato starch. These contribute to a lighter, fluffier muffin. Avoid blends predominantly made from heavier flours, such as garbanzo bean (chickpea) flour, as they can result in a denser, sometimes gummy texture.
• Flaxseed Meal: A touch of flaxseed meal is added for its excellent binding properties and a boost of dietary fiber, contributing to the muffins’ nutritional profile.
• Baking Powder: This is the sole leavening agent in our recipe, essential for achieving that perfect rise and airy texture. For those with Celiac disease or gluten intolerance, always ensure you’re using certified gluten-free baking powder.
• Ground Cinnamon: A hint of ground cinnamon elevates the flavor profile, adding a warm, comforting note. If cinnamon isn’t your preference, you can certainly omit it or substitute with other warm spices like nutmeg or a touch of allspice.
• Zucchini: For the best texture, grate your zucchini on the smallest holes of a grater. The most critical step here is to squeeze out as much excess liquid as possible from the grated zucchini. Zucchini has high water content, and too much moisture will significantly alter the batter’s consistency, leading to dense or soggy muffins. Use a nut milk bag or a cheese cloth for optimal results. If zucchini is unavailable, yellow squash makes a good alternative.
• Walnuts: The chopped walnuts sprinkled on top add a delightful textural contrast and nutty flavor. Feel free to experiment with other unsalted nuts like pecans, cashews, pistachios, or almonds for different flavor profiles.

2. Prepare the Zucchini

Wash your zucchini thoroughly. Using your cheese grater or box grater, grate the zucchini. This is a crucial step: once grated, firmly squeeze out as much liquid as possible. A nut milk bag or cheese cloth works wonderfully for this, preventing excess moisture in your batter.

3. Combine Wet Ingredients: Sugar and Oil

In a spacious mixing bowl, combine the granulated sugar and sunflower oil. Beat them together vigorously until they are well integrated and form a smooth mixture. This step helps dissolve the sugar and ensures an even distribution of the fat.

4. Incorporate Eggs and Milk

To the sugar and oil mixture, add the beaten eggs and almond milk. Whisk everything thoroughly until you achieve a light, pale yellow, and homogenous liquid mixture. This ensures all the wet components are fully emulsified before adding the dry ingredients.

5. Prepare the Dry Ingredients

In a separate, medium-sized bowl, sift together the gluten-free all-purpose flour, flaxseed meal, baking powder, and ground cinnamon. Sifting helps to remove any lumps and ensures these dry ingredients are evenly distributed, which is vital for a consistent muffin texture and proper rise.

6. Combine Wet and Dry to Form Batter

Now, gently add the dry ingredient mixture to the bowl containing the wet ingredients. Whisk everything together until just combined. Be careful not to overmix; a few lumps are perfectly fine and will lead to a more tender muffin.

7. Gently Fold in the Zucchini

Add the well-squeezed grated zucchini to the batter. Using a spatula, gently fold it in until the zucchini is evenly distributed throughout the mixture. Avoid overmixing, as this can develop the gluten-free flour too much and result in a tougher muffin.

8. Fill Muffin Cups

Carefully divide the zucchini muffin batter evenly among the 12 greased muffin cups. Each cavity should be filled approximately two-thirds to three-quarters full, using about 1/2 cup of batter per cup. This will ensure beautiful, domed muffins.

To maintain their freshness and moisture, once your gluten-free zucchini muffins have cooled completely, place them in an airtight container. Alternatively, you can wrap them individually or in small batches with plastic wrap. Store them in the refrigerator, where they will stay fresh and delicious for up to 5 days. For best enjoyment, simply warm them slightly before serving.

Absolutely, these gluten-free and dairy-free zucchini muffins are perfect for freezing! Once completely cooled, place them in a freezer-safe container or a durable freezer bag. They can be frozen for up to 2 months, making them ideal for meal prep or having quick snacks on hand. When you’re ready to enjoy one, simply let it thaw overnight in the refrigerator, or gently warm it in the microwave or oven for a few minutes until heated through.

These incredibly tender and moist gluten-free zucchini muffins are a perfect blend of subtle cinnamon flavor and the natural goodness of grated zucchini for extra fiber. Topped with a delightful crunch of chopped walnuts, they make an ideal breakfast treat or an anytime snack. Best of all, they’re completely dairy-free, but you’d never know it! Ready in less than an hour, these muffins are a must-bake for everyone to enjoy.

• 1 cup sunflower oil
• 1 cup sugar
• 2 large eggs, beaten, room temperature
• 1/2 cup unsweetened almond milk
• 2 cups gluten-free all-purpose flour
• 1/4 cup flaxseed meal
• 2 1/2 teaspoons baking powder
• 2 teaspoon ground cinnamon
• 1 cup grated zucchini (after being squeezed of as much water as possible)
• 1/4 cup walnuts, roughly chopped

Instructions

1. Preheat and Grease: Preheat oven to 350F (175°C) and generously grease a 12-cavity silicon muffin mold or a metal muffin tin to ensure easy release.
2. Grate Zucchini: Wash and grate the fresh zucchini. It’s crucial to squeeze out as much excess liquid as possible using a nut milk bag or cheese cloth to prevent a soggy batter.
3. Beat Sugar and Oil: In a large mixing bowl, thoroughly beat together the sugar and sunflower oil until well combined and smooth.
4. Add Eggs and Milk: Whisk the beaten eggs and almond milk into the sugar and oil mixture until you achieve a pale yellow, homogeneous mixture.
5. Whisk Dry Ingredients: In a separate, medium bowl, sift the gluten-free all-purpose flour, flaxseed meal, baking powder, and ground cinnamon. Whisk these dry ingredients together to ensure they are fully combined.
6. Combine Wet and Dry Ingredients to Get Batter: Add the sifted dry ingredients to the bowl with the wet ingredients. Whisk gently until just combined into a homogeneous batter, being careful not to overmix.
7. Fold in Zucchini: Gently fold the well-squeezed grated zucchini into the batter until it’s evenly distributed throughout the mixture.
8. Transfer Batter to Mold: Divide the zucchini muffin batter evenly among the muffin cups in your prepared mold, filling each approximately 1/2 cup or two-thirds full.
9. Top Batter With Walnuts: Sprinkle the roughly chopped walnuts over the top of the muffin batter in each cup for added texture and flavor.
10. Bake Until Golden Brown: Bake for 40 to 45 minutes, or until the muffins are golden brown on top and a toothpick inserted into the center comes out clean.

Sunflower Oil: Can be substituted with olive oil, avocado oil, or melted coconut oil. If not dairy-free, melted butter or ghee works too.

Sugar: White sugar can be replaced with light brown sugar, dark brown sugar, coconut sugar, or for a zero glycemic option, Lakanto monkfruit sweetener.

Eggs: Essential for binding and moisture. Egg-free versions have not been tested; if using aquafaba or an egg-replacer, please share your results.

Almond Milk: Unsweetened non-dairy milks like cashew milk, rice milk, soy milk, coconut milk, or sunflower seed milk are suitable. Regular cow’s milk can be used if not dairy-free.

Gluten-Free All-Purpose Flour: Use a high-quality blend with lighter starches (rice, tapioca, corn, potato) for a fluffier texture. Avoid blends with heavier flours like garbanzo bean flour.

Flaxseed Meal: Added for extra fiber and binding power. (See how to grind flaxseed meal.)

Baking Powder: The sole leavening agent; ensure it’s certified gluten-free if necessary.

Ground Cinnamon: For flavor. Can be omitted or substituted with other spices if preferred. (Find ground cinnamon here.)

Zucchini: Grate on the smallest holes of your grater and squeeze out all excess liquid using a nut milk bag or cheese cloth. Yellow squash can be a substitute.

Walnuts: Chopped walnuts add crunch. Other nut alternatives include unsalted pecans, cashews, pistachios, or almonds.

Storing/Freezing: Store cooled muffins in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a freezer-safe container or ziplock bag for up to 2 months. Thaw overnight in the refrigerator before enjoying.