GF Zucchini Apple Muffins

I don’t know how but I somehow managed to find a gluten free muffin that doesn’t taste like butt. I’m sure I’ve offended a few of you, but hear me out. They are super moist, taste like a real muffin, and the sweetness of the apple leaves them with the perfect flavor. Light enough to have as a snack or pair with eggs, these are my favorite breakfast muffin. Oh and guess what? I’ve tried these with a ton of different fruit variations; blueberry zucchini, apple zucchini and strawberry zucchini. If you use the berry versions, you won’t need the equivalent amount of shredded and diced apples. Just simple add 1-1 1/2 cups of berries or enough to saturate the batter. Next on my trial list is zucchini chocolate chip! Someone please try it and let me know!

GF Zucchini Apple Muffins

Serves 12


2 1/4 cups pamela's gluten free flour & baking mix (you can use an alternative blend)

3/4 cup dark brown sugar

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

1 cup milk or milk substitute

1/4 cup unsweetened applesauce

1 tablespoon oil (melted coconut oil or avocado oil)

1 large egg

1 teaspoon vanilla extract

1/2 cup grated apple (i use granny smith)

1/2 cup grated zucchini, moisture squeezed out

1 cup chopped peeled apple (i use granny smith)

1 cup bubs collagen (optional, to give these added protein)


Preheat oven to 375 degrees. Line a muffin pan with paper liners.

Mix together flour, brown sugar, baking soda, baking powder, salt, cinnamon, and all-spice.

In a separate bowl, whisk together milk, applesauce, oil, egg, and vanilla extract.

Pour the wet ingredients into the dry ingredients and mix. Do not over mix. Fold in the apples and zucchini.

Fill the muffin liners, filling each cup about 3/4 the way full.

Bake for 20-25 minutes, or until muffins are golden on top and a toothpick inserted in the center of a muffin comes out clean.

These muffins freeze extremely well and can be topped with cinnamon, sugar, or butter if desired.

Please note: I add gelatin to almost all of my baked goods. This is strictly optional and not required.