Lemon Zucchini Muffins Gluten Free recipe. The best healthy muffin with bananas and almond butter, zucchinis for a snack or dessert.
Lemon Zucchini Muffins Gluten Free
The best and healthy lemon zucchini muffin recipe that is a gluten free idea. Create this muffin for a different taste to a normal zucchini muffin. An oven bake, snack or dessert for the family that makes a delicious and healthy breakfast or brunch to.
These ingredients are healthy for people who are gluten intolerant. Some family members are different to others and maybe this gluten free recipe will be ideal.
Ingredients
- gluten free flower
- banana
- zucchini
- lemon juice
- almond butter
- almond milk
- spices, salt, cinnamon
- baking powder and baking soda
- vanilla extract
For all the amounts needed and the instructions for this recipe view the recipe attached.
How To
You would mix all the dry ingredients and shred the zucchini’s and mash the banana.
Mixing all the ingredients together, ready to add into the greased muffin pans and oven reheated to its degrees for baking.
You can line the muffin pan with cookie liners or grease the pans. This makes it easier to remove the baked muffins once cooked.
Filling all the ingredients into these cookie holders to at least three quarter. Which makes twelve.
Baking
Baking in the preheated oven until the skewer comes out clean and the muffins have risen.
The baking rule my mother taught me is that you will always have that cooked aroma when the baking or cooking is done and ready.
Cool on a cooling rack and plate up as needed.
These golden brown zucchini muffins are gluten free and ready to be eaten healthily.
Cinnamon is added to the ingredients which is personally thought to help for digestion and sugar levels as well as the lemon. But the recipe has sugar in, so a diabetic will have to be careful and give insulin as required.
Serve warm or cool and eat just like that or butter or ice them.
Recommendations
(click the highlighted heading for the recipes)
Make this loaf cake for a dessert —-> Homemade Lemon Drizzle Loaf Cake
Create more muffins that use banana and those that don’t. —-> Breakfast Banana Muffins Recipe and Easy Chocolate Banana Muffins and Scrumptious Banana Oat & Honey Muffins and Oat Raisin & Date Muffins and 12 Healthy Zucchini Muffins and Amazing Pecan Crumb Muffins and Divine Oat and Chocolate Muffins and Simple Crumbed Pecan Muffins and Tasty Banana Blueberry Muffins and Cheesy Ham Egg muffins and Fresh Homemade Raspberry Muffins and 12 Healthy Zucchini Muffins
Diabetic friendly recipe ideas to create —-> 15 Satisfying Diabetic Recipes
Get these amazing muffin recipes as well. —–>Healthy Easy Apple Muffins and 8 Tasty Muffins Collection
And these —–>8 Healthy Oat Muffin Recipes.
Get these healthy recipes —–> 12 Healthy Snack Recipes (Gf.Sf.Df)
Even these —–> 12 Gluten Free Snack Recipes
Get more muffin recipes that do not contain fruit. —–> 12 Easy Fruitless Muffin Recipes
More G.F. recipes —–> 10 Homemade Savoury G.F. Snack Recipes
PrintLemon Zucchini Muffins Gluten Free
Lemon Zucchini Muffins Gluten Free recipe. The best healthy muffin with bananas and almond butter, zucchinis for a snack or dessert.
- Prep Time: 15 min
- Cook Time: 20 min
- Total Time: 35 min
- Yield: 12 1x
- Category: Desserts, snack
- Method: Oven Baking
Ingredients
1. 2 ¼ cups gluten-free flour
2. 1 cup of brown sugar
3. 1 tsp baking powder
4. ½ tsp baking soda
5. 1 tsp vanilla extract
6. ½ tsp cinnamon
7. ¼ tsp salt
8. 1 tablespoon of lemon juice
9. 3 tablespoon almond or peanut butter
10. 1 smashed overripe banana
11. 1 ½ cups shredded zucchini, very well-drained
12. ¼ cup almond milk
Instructions
- Preheat oven in 400 degrees Fahrenheit. Line a 12 muffin pan with muffin tins, or use a non-stick muffin pan if you prefer to avoid using paper tins.
- In a medium bowl mix all the dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and salt).
- Add the mashed banana, the almond butter, vanilla extract and almond milk and the lemon juice. Stir well to combine
- Add the shredded zucchini to the batter (be sure to squeeze excess moisture out of the zucchini first). Stir just until combined (a few lumps are ok!).
- Divide the batter evenly between the 12 muffin cups. Bake muffins for 15 to 20 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
- Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months
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