Everyone loves a big, fluffy muffin. This recipe makes irresistibly light zucchini muffins you’d never guess were gluten and dairy free. Gluten-free pastry flour combines with almond milk and dairy-free butter to create soft, moist treats that will please even the pickiest of eaters. With zucchini season in full bloom, this sweetly satisfying recipe is sure to become an instant hit!
Gluten-Free Zucchini Muffins
Recipe courtesy of Sarena Shasteen
Makes 8 muffins
Ingredients
1-½ cups gluten-free flour
1-½ tsp. baking powder
¾ cup sugar
¼ tsp. salt
1 tsp. cinnamon
½ cup almond milk
½ cup eggs whites
1 drop vanilla stevia
1 Tbsp. apple cider vinegar
1/3 cup dairy-free butter
1 cup shredded zucchini
4 tsp. turbinado sugar, for topping
Directions
- Preheat the oven to 350 degrees F. Line a muffin pan with liners.
- In a large mixing bowl, mix together the flour, baking powder, sugar, salt and cinnamon.
- In a separate bowl, whisk almond milk, egg whites, stevia and apple cider vinegar. Add butter.
- Pour the liquid mixture into the dry and mix well. Add zucchini and mix until combined.
- Pour batter into muffin tins and sprinkle half a teaspoon of turbinado sugar over each. Bake for 25-30 minutes.
Shop dairy-free favorites, from milk alternatives to chocolate-rich treats!