Gluten and Dairy-Free Zucchini Cranberry Muffins

It’s time to satisfy all your senses with these healthy gluten and dairy-free zucchini muffins with fresh or dried cranberries. I like to bake with dried cranberries that have zero added sugar. They add a nice little tart zing without being as sweet as raisins.

If you’re a fan of fresh cranberries, add them in place of the dried cranberries. Depending on the ripeness of the cranberries, this can add a bit more “zing” to the muffins. Either way, the cranberries add nutritional value to the muffins as well.

I’ve combined almond and oat flour in this muffin recipe as I often do in my muffins because the combination of the two flours creates a tender texture that is an absolute joy to bite into, plus the muffin holds its shape well.

To Make Gluten and Dairy-Free Zucchini Cranberry Muffins You Will Need These Ingredients:

• Medium-sized zucchini
• Olive oil
• Large Eggs
• Pure maple syrup
• Dairy-free milk of choice
• Vanilla
• Oat flour
• Fine blanched almond flour
• Baking soda
• Salt
• Dried or fresh cranberries

This recipe will make 10 regular-sized muffins or 11 baked donuts if using a donut pan. Donuts bake faster, so check for doneness after 15-20 minutes. You might want to try this decadent chocolate zucchini muffin, donut, and waffle recipe shown in a donut pan. They are gluten-free and allergy-friendly, and one of our favorite treats.

For a sweeter treat, try these Healthy Zucchini Muffins with Chocolate Chips. A delicious option for breakfast, brunch, and a snack.

Enjoy!

Print Recipe

5 from 1 vote

Gluten and Dairy-Free Zucchini Cranberry Muffins

Tender gluten and dairy-free zucchini muffins with cranberries for breakfast, brunch, and snacks.

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time17 minutes mins

Course: Breakfast, Brunch, Snacks

Cuisine: American

Keyword: dairy-free, gluten-free, healthy, healthy snacks, Low FODMAP, zucchini muffins

Servings: 10 Muffins

Calories: 213kcal

Author: Mary Krick

Ingredients

• 1 cup Shredded zucchini excess moisture squeezed out green or yellow
• 1/3 cup Pure maple syrup
• 2 Lg Eggs ~ Or 1 whole egg and 2 whites for less fa
• 1/4 cup Oil I used olive oil
• 3 tbsp Dairy-free milk of choice
• 1 tsp Vanilla
• 1 cup Oat flour certified gluten-free if needed
• 1 cup Fine blanched almond flour
• 1 tsp Baking soda
• 1/4 tsp Salt
• 1/2 cup Dried unsweetened cranberries or 3/4-1 cup fresh

Instructions

• Preheat oven to 350 degrees F.
• Line muffin tin with silicone or paper liners. Grease lightly if no liners are used.
• Shred and measure zucchini, then squeeze out extra moisture. Paper towels or a cheesecloth work well for this.
• In a large mixing bowl add zucchini, maple syrup, eggs, oil, dairy-free milk, and vanilla. Mix well.
• Make a well in the middle and add all dry ingredients and mix to combine.
• Fold in cranberries.
• Fill muffin cups 3/4 full. Or use a donut pan for healthy baked donuts.
• Bake for 25 minutes or until top springs back when lightly touched. You can also test doneness with a toothpick inserted into the middle. The toothpick should come out clean. If making donuts check doneness at 15-20 minutes.

Nutrition

Serving: 1Muffin | Calories: 213kcal | Carbohydrates: 23g | Protein: 4g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 111mg | Fiber: 2g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg

This recipe idea is from Ambitious Kitchen.