Gluten Free Zucchini Muffins

These GF Zucchini Muffins are healthy, delicious, and made with everyday pantry staples!

Course Breakfast, Brunch, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 215kcal

Preheat the oven to 350 degrees F / fan assisted 160 degrees C / 180 degrees C / gas 4.
Line your muffin tins with the muffin liners.
Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
Then stir in the grated zucchini.
Add in the flour, baking powder, cinnamon, nutmeg and pinch of salt and mix until just combined. Make sure not over mix the batter.
Fill the muffin cases with the batter and bake in the oven for about 25-30 minutes or until cooked (i.e. if you stick a wooden skewer or toothpick through a muffin it comes out clean).
Let the muffins cool a bit on a wire rack before serving.

Choose fresh zucchinis and grate just before use to maintain moisture.
Drain excess zucchini moisture using a towel or by hand after grating to prevent overly moist muffins.
Avoid overmixing the batter when combining wet and dry ingredients to prevent tough muffins.
Line muffin tins with liners for easy cleanup and to prevent sticking.
For kid-friendly muffins, start with reduced spices and gradually increase.
Store baked and cooled muffins in an airtight container at room temperature for 2-3 days or in the refrigerator for up to a week for longer storage.
There are 7 WW Blue Plan SmartPoints in one serving.