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19 May, 2014

Zucchini Muffins

In the mood for some muffins but want something wheat, dairy and sugar free? Well we have the perfect VEGAN treats for you - zucchini muffins.



Muffin tin + paper liners


2 cups gluten free flour
1/2 cup ground almonds
2 tsp baking powder
2tsp baking soda
1 tsp salt
1 tsp ground cinnamon
2 tbsp grated ginger
1/2 cup rapeseed oil
1/2 cup honey
3/4 rice milk
2 1/2 cups grated zucchini
1 cup pumpkin seeds


Makes 8
Preheat oven to 170/180C. Line a muffin tin with paper liners.

In a bowl, mix together the flour, ground almonds, baking powder, baking soda, salt, cinnamon, and ginger. Beat together the wet ingredients, the oil, honey, rice milk and then add the dry ingredients to make a smooth batter. Gently fold in the zucchini until its distributed nice and evenly. Pour into the muffin cases and sprinkle the pumpkin seeds on top.

Bake for 15 minutes until they are bouncy to touch. Allow to sit and cool for another 15 minutes. Enjoy! xx