Gluten and Dairy Free Zucchini Muffins for Mother's Day - Bob's Red Mill Blog
Gluten and Dairy Free Zucchini Muffins for Mother's Day

Gluten and Dairy Free Zucchini Muffins for Mother’s Day

I think about Mother's Day a little differently than most people. To me, Mother's Day is more of a celebration of the men in my little family than it is about me. Really, without them, I wouldn't be a mother, right? So, I enjoy making Mother's Day a special day for all of us. Sure, I love being taken care of as much as the next person, but nothing warms my heart more than doing something special for my guys. Mother's Day is a day that I either bake for my guys or we take some time to bake together. Since the kitchen is my favorite place to be, this is naturally where I choose to spend my special day.

Nothing starts my day off better than baking a fresh batch of muffins for my guys. I love how excited they get when they wake up to the sweet smell of something being baked for them to enjoy for breakfast. Being the health nut that I am, though, I have to incorporate some healthier muffins loaded with veggies. Zucchini muffins are a favorite around here and with the summer bounty of zucchini coming up, I wanted to share our favorite use for all the garden goodness that's ahead. These are light and fluffy with a hint of spice from the cinnamon and a little extra sweetness from the sugar sprinkled on top. I assure you, your family will love these as much as mine does.

Happy Mother's Day!

Gluten and Dairy Free Zucchini Muffins

Makes 8

  • 1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Flour
  • 3/4 cup Sugar
  • 1 1/2 tsp Baking Powder
  • 1 tsp Cinnamon
  • 1/4 tsp Salt
  • 1/3 cup Dairy Free Butter or Coconut Oil, softened
  • 1/2 cup Egg Whites or 2 Eggs
  • 1/2 cup Dairy Free Milk
  • 1 Tbsp Apple Cider Vinegar
  • 1 dropper Vanilla Stevia (I used NuNaturals) (or 1/4 to 1/2 cup sugar)
  • 1 cup Shredded Zucchini
  • 4 tsp Bob's Red Mill Turbinado Sugar (for topping)

Preheat the oven to 350°F. Like muffin pan with liners or spray with oil.

In a large bowl, combine the flour through salt and mix well. Mix together the egg whites, almond milk, apple cider vinegar and stevia. Add the liquid mixture and butter to the dry mixture and stir just until combined. Then add the zucchini until mixed in evenly. Divide the batter into the prepared muffin tin, sprinkle each muffin with 1/2 tsp turbinado sugar, and bake 25-30 minutes or until a toothpick inserted in the center comes out clean.

Sarena Shasteen: The Non Dairy QueenSarena Shasteen has been an avid health food and fitness enthusiast from an early age. She holds a degree in Culinary Arts from The Art Institute of Atlanta, a certification in Fitness Nutrition, and is a certified Fitness Trainer from International Sport Science Association (ISSA). Becoming a Personal Trainer and Specialist in Fitness Nutrition has been a lifelong goal of hers. Sarena enjoys helping others reach their health goals by teaching them that health and fitness are not only achieved in the gym, but also through fun everyday activities. Now a food writer, recipe developer, personal chef, Personal Trainer, and Specialist in Fitness Nutrition, she enjoys sharing with others that healthy living can be fun and delicious. Keep up with her at The Non-Dairy Queen and on Facebook and Twitter.

10 Comments

  1. Mary
    This recipe is just about as close to perfect as I could hope! I can't wait to try it! I just bought the flour you used for the first time yesterday and am hoping to make my first GF zucchini bread in time for National Zucchini Bread day haha :) Could you give me any tips for substituting for the eggs? Do you think a couple of flax 'eggs' would do the trick? Thanks so much!
    Reply
    1. Cassidy Stockton
      Awesome! Yes, flax eggs would work well here. :)
      Reply
  2. Melody Johnson
    I am gluten free I use Bob' s Red Mill products all the time. I would like to receive gluten free recipes . Thanks
    Reply
    1. Sarena Shasteen
      We have a lot of gluten free recipes on our website. You can search under gluten free or you are welcome to contact customer service to request more recipes. You can reach them at (800) 349-2173. We hope that helps!
      Reply
  3. Jules
    This doesn't mention what to do with the apple cider vinegar.
    Reply
    1. Sarena Shasteen
      Hi Jules. Sorry about that. The recipe has been updated to reflect that the apple cider vinegar should go in with the rest of the liquid ingredients.
      Reply
  4. Louise Hoff
    absolutely delicious!
    Reply
  5. Janis
    I keep making this recipe, I love it. I find it needs more time in the oven, 35-40 minutes. Maybe because I use butter? Thanks for this deliciousness.
    Reply
  6. Debi Jordan
    Hi...I am experimenting with different types of gluten free flour. I am not a fan of most gluten free recipes but I keep trying! I notice that Butter is not mentioned in the ingredients. So don't know how much to add to batter. Also since I don't have stevia, do I use how much sugar? A 1/2 cup of sugar seems like a lot if I'm already using 3/4 cups in the dry ingredients. Please clarify the extra sugar and the amount of butter. I am using coconut oil instead of olive. Is that ok?
    Reply
    1. Sarena Shasteen
      Hi Debbie, the butter mentioned is the dairy free butter or coconut oil in the ingredient list. Some people like sweeter muffins, so if you want to add sugar and not use the stevia, but want to keep it on the lighter side, go with just adding an additional 1/4 cup to the recipe. You can also sprinkle a little on top of the muffins to add a little hit of sweetness to the top without having to add in more than you are comfortable with to the batter. There is no mention of olive oil in the ingredients so you are good to go with the coconut oil. We hope you enjoy these as much as we do.
      Reply

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