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…
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?
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, Dairy Free, Vegan)
- Total Time: 39 mins
- Yield: 12 muffins 1x
Ingredients
- 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
- Make flax eggs. (Check this post for how to make a flax egg. – http://tiaskitchen.com/how-to-make-a-flax-egg/)
- Preheat oven to 350 F.
- Grease muffin tin. I use coconut oil spray.
- Mix all dry ingredients together, very well, in a large bowl.
- Mix all wet ingredients together in medium bowl.
- Add the flax egg to the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well.
- Scoop out batter into muffin tin. Should make 12.
- Bake for 22 – 24 minutes.
- Check with a toothpick for doneness.
- Prep Time: 15 mins
- Cook Time: 24 mins
These look and sound great, Tia! I love muffins and love zucchini in baked goods. Plus, like you, I’ve learned that often the egg-free version is even better. 🙂 Happy you shared this recipe on Gluten-Free Wednesdays so folks could be reminded of that fact, not only for themselves if having to go egg free, but also if baking for their egg-free and/or vegan friends. 😉
xo,
Shirley
Thank you for leaving a comment on every post. You are so sweet. I was surprised about how much better they were. Don’t think I would make them again with eggs even if I could eat them. Vegan recipes are my friend lately.
xoxo,
Tia
Can I use 2 regular eggs instead
These look great! I love zucchini 🙂 I find it so hard to find recipes these days that dont have coconut flour, everyone seems to use it as a wheat flour substitute but I cant tolerate it along with gluten and dairy and a lot of gluten free grains. I also cant have sugar so will substitute with honey or maple syrup. Cant wait to try 🙂 Thanks!
Hi Nicole,
I try to use just almond flour as much as possible, so I am glad this works for you. I think honey or maple syrup would be great in these. The flavor would be wonderful. Please let me know how they taste. Hope you enjoy them.
~Tia
Tia, can coconut flour be used in place of almond flour? I am trying to help my daughter with the wheat free diet and her son is allergic to almonds and nuts.
Unfortunately, coconut flour is usually pretty dry compared to regular flours, let alone almond flour. Would try a gluten free flour blend, first.
~Tia
I have used maple syrup in place of the sugar, around half a cup vs 3/4 cup though. Also allergic to almonds so used a Bob’s Red Mill gluten free flour blend and added 1.5 tsp xanthum gum.muffins have turned out well each time and only need a quick heat up in the microwave before eating. Coconut cream whipped into a spread tastes excellent with them!
Oh, my! Meg, that sounds awesome! Yummy.
Canola oil is bad for consumption, can you use Olive or coconut oil, which is much better for you?
Hi Genevieve,
I totally understand about canola oil and try to avoid it as much as possible. This recipe uses grape seed oil from pressing the seeds of grapes. Not rapeseed oil.
But you could probably use olive or coconut oil, if you want. I have not tried it with either of those. Yet. 😉
~Tia
Just curious, if I wanted to makethese with eggs, how many eggs would I use?
Hi Tara,
You can use 2 eggs if you want to use the real thing. Should work just fine.
~Tia
We can’t use almond flour…any 1:1 substitute? These look so yummy!
Hi Sarah,
Unfortunately, I am not aware of a 1:1 substitute for almond flour. You could try another nut flour. Or possibly a gluten free flour mix, but they would probably end up a bit drier than these since almond flour is so moist on its own. If you find something that works, please let me know. It would be great to have options.
~Tia
So I made these. They don’t look anything like your pics. 🙁
I used the flax method.
They are ‘wet’ inside and sunken in the middle. I baked them longer than what was recommended too.
I also used the almond flour/meal from Red Mill.
I assume they are still edible as there is no raw eggs, etc in them.
Any thoughts as to why this happened?
Thanks
Tracy,
I am so very sorry they didn’t turn out. I’m not sure why. I have been making a version of these (with eggs before), and they always turn out fine. The only thing I can think of is that I use blanched almond flour from Honeyville. That is the only brand I have ever used. Maybe Red Mill almond flour/meal is more “wet”. Shoot. I will add notes about the flour, but I wish I could help you.
If you wanted to try again and use the Red Mill flour/meal, maybe sub out part of the almond flour for a drier flour. Like only 1 1/2 cups almond flour and 1 cup rice flour. The only thing I can think of to “save” the ones you made is to add something like ice cream. Ice cream makes anything taste good.
~Tia
Thanks Tia.
My hubby thinks I maybe had too much zucchini in it, adding to the moisture.
I will try again as I have some stuff left. And I might try using eggs this time too. Maybe because the Red Mill is not as dense as flour, I might have to add more.
I will let you know what I discover.
Oh and they taste great by the way!
UPDATE….
Tried these again.
Used Red Mill almond flour. Packed it into the measuring cup.
Measured the zucchini and didn’t pack it down.
Also, used two large eggs.
Success.
The batter seemed a little runny. Might add a bit more flour next time. But they are not wet and did rise.
Taste great!
Hi Tracy,
Yay! I am so glad they worked out better. I will add the note about packing down the flour. Now, you have me wondering if I do that without realizing it. I have been making some version of muffin with almond flour for so many years, I wonder if I miss it.
Happy, happy! Glad they taste good!
~Tia
Tracy,
To help solve the “wet” problem, I add the dry flax directly to the zucchini. No need to squeeze the zucchini nor add water to the flax. It needs the 10-15 min to soak up the liquid, so give it an occasional whirl. I have done this with another zucchini recipe that actually call for eggs and butter, and the dry flax (plus more flax) solves my no eggs, no butter solution. Hope this helps!
Also, part of my wet problem is that i ground my almonds and so my flour was also wet. Anyway, this was my first almond flour anything, so I”m happy to learn something new today. Just pulled these cupcakes out of the oven! They look good!
Sometimes if a oven is too hot the outside will cook faster or if yoursvare larger maybe? Could try less batter in each or lower your temp and keep checking for baking time. I hope this helps I have to be wheat free and dairy free including eggs because of allergies. No fun for sure.
I love love love the recipe! I used coconut sugar and coconut oil (since I didn’t have grape seed oil) and yummy it’s almost done my family LOVES IT!
Hi Talu –
I’m glad you like it. It’s such a tasty way to use up zucchini. I don’t know about you, but with us – when it rains zucchini, it pours zucchini. 😉
~Tia
I just found out that I can’t have gluten, eggs, dairy, yeast, or almonds. Do you have any suggestions for substitutions for these things in recipes? So much of your stuff looks delicious!
Thanks.
Hi Liz,
I am so sorry about all of the foods you can’t have. I feel ya. Well, almost every recipe on here would help you except the almond part. I know my gluten free flour mix has almond flour, but maybe you can sub another nut flour. Or use another gluten free flour mix in those recipes. BTW, most of the casseroles and stuff can have the cheese left out so then it would be ok.
Let me know if there is anything in particular that you are looking to try in your new allergy friendly eating. I am always looking for ideas of things to try to make.
~Tia
Thanks for the post
It tastes really awesome!!
Only issue I have is that mines won’t rise and it can’t keep their shape
It rise at the first and later on, it sinks.
Do you know i can make my muffine rise? (do you think I can use powder instead of baking soda?)
Thanks
Hi Cindy,
Hmmm. I’m not sure. I dont’ see why you couldn’t try baking powder. I haven’t tried it myself, so I’m not exactly sure if it would help or not.
Looking at the recipe again, I realized I forgot to say to use a cheesecloth to squeeze out the excess water from the zucchini if they turn out to wet. Sorry. I thought I put that in there. Must have been the chocolate chocolate zucchini muffins. I will add it. Sometimes if the zucchini is really wet, that can make them sink a bit as they cool.
~Tia
Hi Tia,
Great recipe. I was wondering if I made it minus the brown sugar and just added a few drops of stevia instead, how the texture would be? Curious what your thoughts are before I attempt! thanks
Hi Melanie,
Actually, I have never baked with stevia, so I am not sure. And since I am not a professional baker, I also don’t know how the consistency would change. So, I am no help whatsoever. Sorry.
~Tia
Oh man, these sound perfect for me! Whenever my mom would make zucchini bread, I loved the middle section that was still a bit gooey (she would undercook it just for me,) so even if I screw these up and they’re wet, I think that will be just fine and dandy!
Thks for sharing this recipe I have made it at least 5 times it took a few times before I got it right 2 cups of zucchini works for me I find more than that and they are too wet PS: first time i made them I bought grinded almonds instead of natural Almond flour I was told by the store clerk they were the same …NOT! after 30 minutes in oven they still werent cooked DO NOT USE grinded almonds! ..what a waste of time and money! This recipe is so delicious .and do put at least 1 tblspoon of cinnamon less than 1 tbsp not as yummy!
Hello Tia!
so I attempted making them and i dont think they came out right 🙁 The batter did not mix well, like it needed more wet ingredients. The final result was that they came out crumble-y. I did exactly as your recipe says and it didn’t work. i used chia seeds instead of flax seeds, do you think thats the problem?
Hello Marlene,
Well, I have a question for you? Did you just add chia seeds, or did you make them into “eggs” by mixing them with water first and refrigerating them? That would make a huge difference. And based on the wording of your comment, it sounds like you may have just added them. And to be honest, I have not made these muffins with chia seed “eggs.” I have only used the flax “eggs.”
~Tia