Gluten Free Zucchini Muffins with Greek Yogurt Frosting
You'll crave these gluten free zucchini muffins even if you aren't on a gluten free diet! Top your zucchini muffin with Greek yogurt frosting for a bit of protein or a drizzle of honey for more sweetness.
Source: Better Homes and Gardens
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Credit:
Karla Conrad
Recipe Summary
Gluten Free Zucchini Muffins with Greek Yogurt Frosting
Ingredients
Directions
Tips
If you prefer to omit the frosting, serve these slightly sweet muffins with a simple drizzle of honey.
*Tip:
For 1 cup cooked quinoa, rinse and drain 1/3 cup uncooked quinoa. In a small saucepan combine the quinoa and 2/3 cup water. Cook according to package directions; cool.
To Store:
Place unfrosted muffins in a single layer in an airtight container; cover. Store at room temperature for up to 24 hours or freeze for up to 2 months. To serve, thaw muffins if frozen. If desired, frost as directed.
Nutrition Facts (Gluten Free Zucchini Muffins with Greek Yogurt Frosting)
Per Serving:
164 calories; total fat 6g; saturated fat 1g; polyunsaturated fat 2g; monounsaturated fat 3g; cholesterol 31mg; sodium 166mg; potassium 86mg; carbohydrates 24g; fiber 2g; sugar 13g; protein 4g; trans fatty acid 0g; vitamin a 79IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0mg; vitamin b6 0mg; folate 13mcg; vitamin b12 0mcg; calcium 54mg; iron 1mg.