Healthy Gluten-Free Zucchini Muffins With Applesauce
These Healthy Gluten-Free Zucchini Muffins With Applesauce are a delightful treat that you can enjoy guilt-free. Bursting with flavor and moisture, they make a perfect breakfast or snack option. The combination of zucchini and applesauce keeps them incredibly moist while adding a touch of natural sweetness. Plus, they are gluten-free, making them suitable for those with gluten sensitivities. Let’s dive into this simple yet satisfying recipe!
Why This Recipe Is Reliable
This recipe is not only easy to follow but also yields consistently delicious results. Each muffin is packed with wholesome ingredients, ensuring that you get a nutritious snack that you can feel good about. The natural sweetness from the applesauce reduces the need for added sugars, and the zucchini contributes fiber while keeping the muffins moist. Whether you’re baking for yourself or a crowd, these muffins are sure to impress!
What’s in the Bowl
To create these delightful Healthy Gluten-Free Zucchini Muffins With Applesauce, gather the following ingredients:
- 1 cup oat flour (103 grams)
- 1 cup grated zucchini
- 1 cup unsweetened applesauce
- 1 cup unsweetened vanilla almond milk
- 1 teaspoon vanilla extract
- 1 egg or egg substitute
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoons mini chocolate chips
Must-Have Equipment
Before you start, make sure you have the following equipment on hand:
- Mixing bowls: For combining ingredients smoothly.
- Whisk: To blend the wet ingredients and dry ingredients seamlessly.
- Muffin tin: To bake your muffins evenly.
- Parchment paper liners: To keep the muffins from sticking and for easy cleanup.
- Grater: For grating the zucchini effortlessly.
Healthy Gluten-Free Zucchini Muffins With Applesauce: How It’s Done
Ready to bake? Let’s get started on making these Healthy Gluten-Free Zucchini Muffins With Applesauce!
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
Step 2: Prepare the Zucchini
Grate the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel and squeeze out any excess moisture. This will prevent your muffins from becoming too soggy.
Step 3: Mix Wet Ingredients
In a large mixing bowl, combine the grated zucchini, unsweetened applesauce, unsweetened vanilla almond milk, vanilla extract, and egg (or egg substitute). Whisk until everything is well combined.
Step 4: Combine Dry Ingredients
In another bowl, mix together the oat flour, cinnamon, baking powder, and salt. Stir well to ensure even distribution of the dry ingredients.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined—be careful not to overmix, as this can lead to dense muffins.
Step 6: Add Chocolate Chips
Gently fold in the mini chocolate chips to the batter, distributing them evenly throughout.
Step 7: Fill Muffin Tin
Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
Step 8: Bake
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Step 9: Cool and Enjoy
Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely. Enjoy your Healthy Gluten-Free Zucchini Muffins With Applesauce!
Dairy-Free/Gluten-Free Swaps
If you’re looking to customize this recipe further, consider these swaps:
- Oat flour: You can substitute with almond flour or a gluten-free all-purpose flour blend.
- Unsweetened almond milk: Any plant-based milk, like soy or oat milk, can be used.
- Egg substitute: Use flaxseed meal mixed with water or a commercial egg replacer for a vegan option.
- Mini chocolate chips: Opt for dairy-free chocolate chips if you want to avoid dairy entirely.
Insider Tips
- For extra flavor, consider adding a handful of chopped nuts, such as walnuts or pecans.
- Feel free to experiment with spices; nutmeg or ginger can add a lovely warmth to the muffins.
- Make sure to store any leftover muffins in an airtight container to keep them fresh.
- These muffins freeze well! Just wrap them individually and store them in a freezer-safe bag for up to three months.
Cooling, Storing & Rewarming
Once your Healthy Gluten-Free Zucchini Muffins With Applesauce have cooled, here are some tips for storing and reheating:
To store, place the muffins in an airtight container at room temperature for up to 3 days. For longer storage, place them in the refrigerator for up to a week or freeze them for up to 3 months. When you’re ready to enjoy a muffin, simply thaw it at room temperature or pop it in the microwave for about 15-20 seconds for a warm treat.
Common Qs About Healthy Gluten-Free Zucchini Muffins With Applesauce
Can I use frozen zucchini for this recipe?
Yes, you can use frozen zucchini! Just make sure to thaw it and drain any excess moisture before adding it to the batter.
How can I make these muffins sweeter?
If you’d like a sweeter muffin, consider adding a tablespoon or two of maple syrup or honey to the wet ingredients.
Can I skip the chocolate chips?
Absolutely! You can leave them out or replace them with dried fruit, such as raisins or cranberries, for natural sweetness.
What can I do with leftover zucchini?
You can use leftover zucchini in salads, stir-fries, or even make zucchini fritters! It’s versatile and can enhance many dishes.
Weekend Projects
If you love baking, here are some other healthy recipes to try this weekend:
Final Thoughts
These Healthy Gluten-Free Zucchini Muffins With Applesauce are an excellent way to incorporate more vegetables into your diet without sacrificing flavor. They’re perfect for breakfast on the go, an afternoon snack, or even a sweet treat after dinner. With their moist texture and delightful taste, you’ll want to keep this recipe in your baking rotation. Happy baking!
Healthy Gluten-Free Zucchini Muffins With Applesauce
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper liners.
- Grate the zucchini using a box grater. Once grated, place the zucchini in a clean kitchen towel and squeeze out any excess moisture.
- In a large mixing bowl, combine the grated zucchini, unsweetened applesauce, unsweetened vanilla almond milk, vanilla extract, and egg (or egg substitute). Whisk until everything is well combined.
- In another bowl, mix together the oat flour, cinnamon, baking powder, and salt. Stir well to ensure even distribution of the dry ingredients.
- Gradually add the dry ingredient mixture to the wet ingredients. Stir until just combined—be careful not to overmix.
- Gently fold in the mini chocolate chips to the batter, distributing them evenly throughout.
- Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the muffins from the oven and let them cool in the tin for about 5 minutes. Then transfer them to a wire rack to cool completely.
Notes
- For extra flavor, consider adding a handful of chopped nuts, such as walnuts or pecans.
- Feel free to experiment with spices; nutmeg or ginger can add a lovely warmth to the muffins.
- Make sure to store any leftover muffins in an airtight container to keep them fresh.
- These muffins freeze well! Just wrap them individually and store them in a freezer-safe bag for up to three months.
