Zucchini Muffins made with olive oil and pumpkin spiced apple – perfect for your next fall brunch menu!
These gluten-free and refined-sugar-free zucchini muffins are a great recipe idea for all zucchini fans!
Gluten-free zucchini muffins are especially perfect for a fall brunch, along with the diced apple, pumpkin spice s a great flavor combo for the fall. Their soft spongy texture and perfect tad of maple sweetness makes them a delicious treat!!
One thing I find important, so your zucchini muffins don’t become soggy, is to remove most of the water from the zucchinis by sprinkling them with sea salt. After letting the zucchini sit for a few minutes, squeeze out the water by hand and rinse them under running water until all the salt is removed.
1.5 cups gluten-free Flour Blend
1/2 cup Almond Meal
1/4 tsp Sea Salt
2 tsp Baking Powder
1/2 cup pure Maple Syrup
1/3 cup Olive Oil
1 large Apple, diced
1/4 cup Coconut Milk or any milk your choice
1 medium ( or 2 small) Zucchini, shredded
1/4 tsp Pumpkin Spice
Preheat oven to 350 degrees.
Place paper cupcake holder into muffin pan.
In a bowl add shredded zucchini, add sea salt and let it sit for 5-10 minutes.
Squeeze out all the water from the zucchini and rinse under water. You don’t want your zucchinis to taste salty.
In another bowl whisk together olive oil, eggs and maple syrup.
Add remaining dry ingredients to the mix, flour, baking soda, sea salt and almond meal.
Now add the diced apple, milk and fold in the shredded zucchini.
Add 2 tbsp of dough into each cupcake holder and bake zucchini muffins for 12-15 minutes or until edges are golden brown.
You can also add walnuts, pecans or chocolate chips to your zucchini muffins. My kids usually don’t like any nuts in their muffins that’s why I skipped them for this recipe, but feel free to add some if you like!!