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gluten and dairy-free zucchini muffins with cranberries
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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
Cook Time25 minutes
Total Time17 minutes
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