Delicious healthy zucchini muffins - gluten-free and low fodmap
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Healthy Zucchini Muffins ~ Low FODMAP & Dairy-Free

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Start your day deliciously with a couple of Healthy Zucchini Muffins, or grab one for a snack when that mid-afternoon hunger hits.

You will be amazed at how light and fluffy these zucchini muffins are, and if you are like me, you will want to drop a few handfuls of mini chocolate chips in the batter.

Mix it up and add other ingredients to these healthy muffins like:

  • Chopped walnuts
  • Raisins
  • Cranberries
  • Dried blueberries

Do you prefer a plain muffin, a muffin with butter, or peanut butter on your muffins? I’ll take mine any which way, but I have to admit I am starting to grab the peanut butter more and more. The peanut butter adds a little protein to my breakfast or snack, and that’s a good thing too.

To Make These Healthy Zucchini Muffins, You Will Need These Ingredients:

  • Zucchini ~ green or yellow
  • Pure Maple Syrup
  • Eggs
  • Oil
  • Dairy-Free Milk
  • Vanilla
  • Oat Flour
  • Fine Blanched Almond Flour
  • Baking Soda
  • Cinnamon
  • Salt
  • Optional mini semi-sweet chocolate chips, I use Enjoy Life Allergy-Friendly Chips.

 

To reduce fat content in these muffins, try this tip:
~ Use one whole egg and two egg whites instead of two whole eggs. Two whites have 0.2 grams of fat, and one whole egg has 5 grams of fat.

Fill muffin tins 3/4 full to get a nice rounded muffin.

Healthy zucchini muffins

Mmmm…so good!  Enjoy!

 

Healthy Zucchini Muffins

Allergy-Friendly and Low FODMAP zucchini muffins with mini chocolate chips. Incredibly tender and soft, delicious warm or cold.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Breakfast, Brunch, Snack
Cuisine: American
Keyword: allergy-friendly, breakfast, chocolate chip zucchini muffins, dairy-free, gluten-free, healthy breakfast, healthy snacks, zucchini muffins
Servings: 10 Muffins
Calories: 228kcal
Author: Mary

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 fat
  • 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
  • 1/4 cup mini semi-sweet chocolate chips I used allergy-friendly Enjoy Life
  • Optional extra mini chocolate chips to sprinkle on top of each muffin before baking.

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 chocolate chips.
  • Fill muffin cups 3/4 full and top with about 3 extra chocolate chips if desired.
  • 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.

Nutrition

Serving: 1Serving | Calories: 228kcal | Carbohydrates: 21g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 175mg | Potassium: 142mg | Fiber: 3g | Sugar: 10g | Vitamin A: 47IU | Vitamin C: 3mg | Calcium: 54mg | Iron: 1mg

 

This recipe is from www.ambitiouskitchen.com

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