Recipe: Healthy and delicious zucchini muffins

These gluten-free, dairy-free and refined sugar free muffins are a go-to in my household. I love these fresh out of the oven with a little bit of sunflower seed butter or paired along side my breakfast. These are the perfect to bake on a Sunday afternoon, or any day of the week! I hope you enjoy.


1 zucchini, grated

2 eggs

1/4 cup olive oil

3/4 cup maple syrup

1/2 cup water

1 tsp cinnamon

2 tsp baking soda

2 cups rice flour (I mix the brown rice flour and white rice flour from Bob’s Redmill)

Recipe yields: 12 muffins


  1. Set oven to 350*C and line a muffin tin with baking cups.
  2. In a large bowl mix together 2 cups rice flour, 2 tsp baking soda and 1 tsp cinnamon.
  3. Grate 1 small zucchini and squeeze out any liquid, add to dry ingredients, and mix until fully covered in flour.
  4. In a liquid measuring cup add 3/4 cup maple syrup, 1/2 cup water, and 1/4 cup olive oil.
  5. In a seperate bowl crack and beat two eggs.
  6. Add liquids including eggs into the dry ingredients, mix together.
  7. Add batter to the muffin tin and bake in oven for 15-20 minutes, checking occsionally.
  8. Once done cooking, place on baking sheet and let cool.
  9. Eat and enjoy!

Let me know on Instragam @alittledetail_ if you tried this recipe and what you thought of them!

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