Zucchini Muffins gluten-free, egg-free, dairy-free, yeast-free | tiaskitchen.com

Anybody who knows me, knows I love zucchini muffins. Gluten free zucchini muffins.

I love making gluten free zucchini muffins. And I certainly love eating gluten free zucchini muffins.

I feel so healthy since I am getting all of that good nutrition from the zucchini. But it feels like I am having an indulgent dessert.

Over at Glügle Gluten-Free, one of the first recipes I developed was gluten free zucchini muffins. And I made it all the time. I even made many other flavors of muffins based on the same recipe. It always worked like a charm.

And it was pretty allergy friendly, too. Untiiiiiiiiillllllllll…

Zucchini Muffins Ingredients | tiaskitchen.com

Such simple ingredients for zucchini muffins.

I found out I couldn’t eat eggs.

Eggs was what I used to bind the stuff together. How in the world was I going to make my favorite go-to zucchini muffins?

This sucked!

Then, I took a deep breath and got over myself.

If I couldn’t have eggs, I would find a substitute. There had to be substitutes. Right? RIGHT?!?!

Well, low and behold, there are.

I found this great web page that lists what egg substitutes are best in what type of situation.

Which is exactly what I wanted to try in my muffins. How about that?

Zucchini Muffins gluten-free, egg-free, dairy-free, yeast-free with a helping hand. | tiaskitchen.com

So, after a couple of fails attempts, I finally made my gluten free zucchini muffins again. Sans eggs.

And do you know what? They were even better than the older version.

Seriously!

So, I did it. I created the best gluten free, egg free, dairy free, yeast free zucchini muffins ever!

Well, at least I think so. And my husband thinks so. And even my kids think so.

So there. Ha!

Why don’t you give them a try and let me know what you think in the comments?

Zucchini Muffins gluten-free, egg-free, dairy-free, yeast-free | tiaskitchen.com

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These Zucchini Muffins are gluten-free, egg-free, dairy-free, yeast-free and super easy to make. | tiaskitchen.com/zucchini-muffins-gluten-free-dairy-free-yeast-free/

Zucchini Muffins (Gluten Free, Dairy Free, Vegan)


  • Author: Tia
  • Prep Time: 15 mins
  • Cook Time: 24 mins
  • Total Time: 39 mins
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 2 Flax Eggs
  • Dry Ingredients:
  • 2 1/2 cups Almond Flour
  • 3/4 cup Brown Sugar
  • 1 tbs Cinnamon
  • 1 tsp Nutmeg
  • 1 tsp Baking Soda
  • Wet Ingredients:
  • 2 1/2 cups Zucchini (shredded)
  • 1/4 cup Grapeseed Oil

Instructions

  1. Make flax eggs. (Check this post for how to make a flax egg. – http://tiaskitchen.com/how-to-make-a-flax-egg/)
  2. Preheat oven to 350 F.
  3. Grease muffin tin. I use coconut oil spray.
  4. Mix all dry ingredients together, very well, in a large bowl.
  5. Mix all wet ingredients together in medium bowl.
  6. Add the flax egg to the wet ingredients.
  7. Add the wet ingredients to the dry ingredients and mix well.
  8. Scoop out batter into muffin tin. Should make 12.
  9. Bake for 22 – 24 minutes.
  10. Check with a toothpick for doneness.