Springe to the recipe
Of course sweet, slightly seasoned and occupied with chocolate, this Healthy gluten-free zucchini muffins with apple sauce are a snack that checks all the boxes.
If my garden zucchini inevitably gets out of control every summer, I know exactly what I can bake. These muffins have become my point of contact for this exact moment: if you stare at a bunch of products and wonder what you will do with everything in the world. They are delicate, spicy and happen to be completely free of refined sugar and dairy products (although they would never guess it in the way my children inhale them).
The dough receives its moisture of apple sauce and zucchini, its wealth of almond milk and egg (or a vegan exchange) and its sweetness from data. Mixed in the base, the data add complexity and caramel -like depth. The zucchini disappears in the mixture and adds moisture without a trace of plant taste. And yes, the Mini chocolate chips melt consistently into clever little pockets.
Are gluten-free zucchini muffins with apple sauce healthy?
These muffins skip the added sugar and rely on whole, minimally processed ingredients, so that they are pretty healthy. Zucchini offers fiber, data with potassium and antioxidants natural sweetness and oatmeal contribute complex carbohydrates and fiber. They are also gluten -free and milk -free and can be made vegan with an egg replacement (although the texture is a little denser). To make them nut -free, exchange almond milk for oats or rice milk. To further reduce sugar, use cacao nibs or skip the chocolate chips as a whole.
Why data are the ultimate secret sweetener
Refined sugar has its place, but the data offer something more nuanced. When dates are soaked and mixed, bring baked goods to a fudgy texture and a rich, brown-sugar-like taste. They go well with cinnamon and chocolate and, in contrast to many liquid sweeteners, they do not throw the structure of their dough. In this recipe, the microwave of the data quickly helps softer and enables the food processor to disassemble it into the smooth possible puree. The result is a deeply tasteful muffin that is naturally sweet and satisfying.
FAQs & tips
Store these muffins in an airtight container in the fridge for up to 7 days after completely cooling. To freeze individually, wrap in plastic film and put it in a freezer bag or freezer or in a container. You will stay up to 3 months. Purpise in the fridge overnight or heat up easily in the microwave or toaster before serving.
No! Since the zucchini is mixed directly into the moist ingredients, you don’t have to get out. Its moisture keeps the muffins soft and tender.
Try chopped walnuts, raisins, dried cherries, chopped dried apricots or shredded coconut to stir into the dough instead of chocolate chips. Simply keep the entire add-ins on about 3 tablespoons to maintain the structure of the muffins.
Operate suggestions
Add a smear butter and serve with a caramel frappuccino for afternoon enjoyment or in addition to an almond milk smoothie or tofu -scramble for a balanced breakfast. Try it warm with a spoon of milk-free whipped cream or coconut yogurt to be more a dessert.
If you liked these muffins, you may also want to try Apple banana muffins, peach muffins or healthy gluten-free quinoa muffins.
Recipe
Recipe for printing
Ingredients
- ¾ cup Data Halved and packaged (140 grams)
- ½ cup zucchini grated
- ¼ cup unsweetened apple sauce
- ¼ cup unsweetened vanilla milk milk
- 1 teaspoon Vanilla extract
- 1 egg Or egg replacement
- 1 cup Oatmeal 103 grams
- 1 teaspoon Cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon Salt
- 3 tablespoon Mini chocolate chips
Instructions
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Heat your oven to 400 ° F and spray 7 cavities of a muffin form with a non -stick -cook spray.
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Place the data in a microwave -related bowl and a microwave until it is only warm, about 30 seconds. Add the warm data to a large kitchen machine (Mine are 10 cups) together with zucchini, apple sauce, almond milk, vanilla and egg. Mix up to combined and stop to scrape off the sides as required. Small data parts will be visible, but that’s okay.
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Combine the remaining ingredients with the exception of the chocolate chips in a medium -sized bowl. Add the zucchini mixture and stir it well mixed. Finally stir in the chocolate chips.
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Fill the 7 greased muffin caves a little more than half (I like an ice shovel for beautiful, arched tops) and bake until a toothpick inserted in the middle comes out for about 20-22 minutes.
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Let it cool in the pan for 30 minutes, then run a sharp knife around the edge of each muffins and take it to a cooling shelf to cool completely.
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Devour.
Nutrition
Calories: 164Kcal | Carbohydrates: 29G | Protein: 4G | Fat: 4G | Saturated fat: 1G | Polyunes unsaturated fat: 1G | Monoons unsaturated fat: 1G | Transfett: 0.01G | Cholesterol: 24mg | Sodium: 113mg | Potassium: 265mg | Fiber: 3G | Sugar: 15G | Vitamin A: 71IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg