Gluten-Free Lemony Zucchini Muffins
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Lemony Zucchini Muffins

I'd never used quinoa flour before and was pleasantly surprised. I also love how little added sugar there is in this recipe. Perfect for breakfast!
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breads, Breakfast, Dessert
Cuisine: American
Keyword: cake, dessert, easy breakfast recipe, gluten-free muffins, muffins
Servings: 12 muffins
Calories: 130kcal
Author: Jenny Finke


  • 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 cups 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.


Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Cholesterol: 16mg | Sodium: 111mg | Potassium: 133mg | Fiber: 1g | Sugar: 11g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 0.8mg