Zucchini Muffins

Zucchini Muffins

I’m sure you can tell by now that I love muffins.  They make such a perfect snack and are a great way to combine nutrients.  I have always love zucchini bread and muffins and wanted to come up with a gluten free recipe of my own.  After a little  research I came up with a few ideas and created an awesome recipe (in my humble opinion 🙂 ).



  • 3 cups grated organic zucchini (about 2 medium sized)
  • 1/3 cup organic coconut oil, melted
  • 1/2 cup organic applesauce
  • 1 cup organic brown sugar
  • 2 organic eggs
  • 2 tsp organic vanilla extract


  • 2 cups Bob’s Red Mill gluten free all purpose flour
  • 1 cup cooked organic quinoa
  • 1/2 cup organic flaxseed meal
  • 2 tsp baking soda
  • 1/4 tsp sea salt
  • 2 tsp organic ground cinnamon
  • 1/2 tsp organic ground nutmeg
  • 1/2 cup organic raw walnuts, chopped

1. Preheat oven to 350F and line your muffin tin with parchment cups.

2. In a large bowl add dry ingredients together.

3. In a medium bowl combine coconut oil, applesauce, brown sugar, eggs, and vanilla extract and mix together.  Add in grated zucchini and combine.
IMG_4728  IMG_4730

4. Add wet mixture to the dry ingredients and mix well.  Add in walnuts.

5. Pour batter into muffin cups, filling each about 2/3 full.  Bake at 350F for 20 – 21 minutes for full size muffins and 15 minutes for mini size muffins. I like to bake a combination of both 🙂  Remove carefully from pan and allow to cool on a wire rack.

IMG_4737  FullSizeRender-2



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