Gluten-Free Lemony Zucchini Muffins
Gluten-Free Lemony Zucchini Muffins

Lemony Zucchini Muffins

October 15, 2015

  • Prep: 10 mins
  • Cook: 15 mins
  • 10 mins

    15 mins

    25 mins


1 cup quinoa flour (Bob's Red Mill makes quinoa flour - I found it at Whole Foods)

2/3 cup certified GF quick-cooking rolled oats

1+1/2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1/2 cup cane sugar

1 large egg

1/2 cup milk

2 tsp finely grated lemon zest (about 1 lemon zested)

1 tbsp freshly squeezed lemon juice (about 1/2 lemon, although I admit I used the whole thing to give it extra lemon flavor)

2 tbsp olive oil

2 tbsp honey

1+1/3 cup shredded zucchini (1 large zucchini)


Preheat oven to 400 degrees F.

Prepare muffin tins with non-stick cooking spray or line with muffin liners.

In a large bowl, whisk together quinoa flour, oats, baking powder, baking soda and salt.

In a separate medium bowl, whisk together sugar, egg, milk, lemon zest, lemon juice, oil and honey until well blended.

Add the dry mixture to the wet mixture and mix well.

Gently fold in the shredded zucchini.

Divide batter evenly among prepared muffin cups (I used full-sized muffin tins vs. mini-muffin tins - your choice);  mixture will be runny.

Bake in preheated oven for 10-12 minutes or until toothpick inserted in the center comes out clean. (I baked mine for 14-15 minutes because I use larger muffin tins.)

Cool completely before serving.

Enjoy!  Store cooled muffins in airtight container in the refrigerator for up to 5 days, or freeze and enjoy as needed.