Gluten Free Zucchini Muffins | On the Healthy Side

Step 1

Preheat your oven to 350°F. Grease a standard 12-cup muffin tin and set it aside.

Step 2

Place the grated zucchini in the center of a large clean tea towel (a kitchen towel with a flat weave) or in a fine mesh bag.

Step 3

Gather the towel or bag around the zucchini, and twist tightly to squeeze out as much liquid as possible. It should reduce in weight by nearly half.

Step 4

Set the zucchini aside.

Step 5

In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt, and sugar, and whisk to combine well.

Step 6

Add the grated zucchini and mix to combine, breaking up any clumps.

Step 7

Create a well in the center of the dry ingredients and add the coconut oil, eggs, and buttermilk, and mix to combine. The batter will be thick but not stiff.

Step 8

Add the chocolate chips, raisins or chopped nuts, and mix until they are evenly distributed throughout the batter.

Step 9

Fill the prepared wells of the muffin tins about completely full of batter. With wet fingers, smooth the tops of the batter in the wells.

Step 10

Place the muffin tin in the center of the preheated oven. Bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached.

Step 11

Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.

Step 12

If you have any leftover batter, repeat with whatever remains.

Step 13

These muffins freeze very well in a freezer-safe container. Just eliminate as much air as possible from the container before freezing the muffins in a single layer.

Step 14

defrost on the counter overnight before serving. They can be refreshed in the toaster oven before serving.