LIVE
Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings

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

Gallery

Credit: Karla Conrad

Recipe Summary

prep:
25 mins
bake:
25 mins at 350°
cool:
5 mins
Servings:
12
Yield:
12 muffins
Advertisement

Gluten Free Zucchini Muffins with Greek Yogurt Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Lightly coat twelve 2 1/2-inch muffin cups with cooking spray; set aside.

    Advertisement
  • In a large bowl stir together flour, granulated sugar, brown sugar, cinnamon, baking powder, salt, and baking soda. Make a well in the center of flour mixture; set aside.

  • In a medium bowl combine eggs and milk. Stir in quinoa, zucchini, applesauce, oil, and vanilla. Add quinoa mixture all at once to flour mixture, stirring gently to combine. Spoon batter into the prepared muffin cups, filling each three-fourths full.

  • Bake about 25 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove muffins from muffin cups. Cool completely on wire rack. Before serving, spread Greek Yogurt Frosting over muffins and sprinkle with lemon peel.

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)

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.

Greek Yogurt Frosting

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small bowl stir together yogurt, powdered sugar, and vanilla. Makes about 3/4 cup.

    Advertisement
Advertisement

Reviews

2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0