What I love about GF Zucchini Chia Muffins
I absolutely love these gluten-free Zucchini Chia Muffins! Not only are they incredibly moist, but they’re also packed with nutrients. For instance, zucchini is rich in antioxidants and vitamin C, and it offers anti-inflammatory benefits. Meanwhile, chia seeds earn their “superfood” status thanks to their healthy fats, dietary fibre and antioxidant content. Together, they create a muffin that’s both wholesome and satisfying.
What’s more, zucchini acts like a secret weapon when it comes to moisture. Even after squeezing out most of the water, it still leaves you with a beautifully moist muffin. Of course, butter certainly helps with that as well!
Personally, I always keep a batch of these muffins in the fridge. In fact, I love switching up the flavours now and then to keep things interesting. Whether you’re heading to work, going camping, or embarking on a summer road trip, these muffins are the perfect grab-and-go snack. Having them ready ahead of time is such a simple way to make busy days feel more manageable.
When it comes to enjoying them, I love pulling one apart and adding a slice of cheese on top. Honestly, it’s such a delicious combo—my favourite!
What you will need to make GF Zucchini Chia Muffins
Here’s a list of ingredients that you will need:
- Butter – Be sure to use unsalted butter. We can add our desired amount of salt later! Bonus points if you use organic, grass-fed butter!
- Xylitol – I wanted to keep these muffins sugar-free, so I opted to use xylitol, but regular sugar or even coconut sugar would work as well.
- Eggs – You will need 3 medium-sized eggs for this recipe.
- Lemon juice – Adding just a tinge of lemon juice helps to activate the baking soda and make these babies rise!
- Almond flour – Almond flour is always my go-to flour as it’s naturally gluten-free, grain-free and lower in carbs!
- Tapioca flour – In order to get that fluffy muffin texture, I substitute with a little tapioca flour to make a more desirable overall texture between the two flours.
- Chia seeds – Chia seeds are such a fun part of these muffins! They add texture but also fibre (and they look pretty too).
- Zucchini – I do love the added nutrients of zucchini in these muffins but not only that, it makes them super moist!
GF Zucchini Chia Muffins
Equipment
- 1 Muffin Tin
- 10 Unbleached Muffin Liners
Ingredients
- 1/4 cup unsalted butter (at room temperature)
- 2/3 cup xylitol (or organic sugar)
- 3 eggs
- 1 tbsp full-fat plain greek yogurt
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1 tbsp chia seeds
- 2 cups shredded zucchini
Instructions
- Preheat the oven to 350F and line a muffin tin with 10 paper liners and set aside.
- In a medium-sized bowl, mix the butter and xylitol (or sugar) together until smooth. Add in the eggs, lemon juice and vanilla and mix again.
- Add the almond flour, tapioca flour, baking powder, baking soda and salt and mix until fully combined.
- Using a dish towel, squeeze as much of the water out of the zucchini as possible. Measure out two packed cups and add it to the muffin mixture. Fold it in along with the chia seeds until combined.
- Scoop the mixture into the prepared paper liners and bake for 22-23 minutes or until toothpick inserted comes out clean. Enjoy!
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