Gluten Free Zucchini Muffins
A skinny (zucchini) courgette muffin recipe with cinnamon and vanilla to perk up those breakfast or snack moments.
- 75 ml pear nectar
- 75 ml vegetable oil
- 225 g dark brown sugar
- 4 large free-range eggs
- 1/2 tsp vanilla
- 350 g zucchini (courgette) grated
- 300 g gluten free flour
- 2 tsp baking powder gluten free
- 1.5 tsp ground cinnamon
- 1 /4 tsp nutmeg
Preheat the oven to fan assisted 160C / 180C / 350F / gas 4.
Line your muffin tins with the muffin cases.
Add the pear nectar, vegetable oil, sugar, eggs and vanilla to a large bowl and mix until combined.
Then stir in the courgettes.
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 mins or until cooked (ie if you stick a wooden skewer through a muffin it comes out clean).
Let the muffins cool a bit on a wire rack before serving.
Serving: 12muffins | Calories: 198kcal | Carbohydrates: 31g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 46mg | Sodium: 24mg | Potassium: 118mg | Fiber: 2g | Sugar: 17g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 46mg | Iron: 1.2mg