Gluten-Free Zucchini Muffins
A few simple mix-ins added to a pre-made gluten-free flour blend creates tender muffins packed with zucchini and walnuts.
Servings and Ingredients
|Hy-Vee nonstick cooking spray|
|1||(16 oz) pkg gluten-free muffin mix, such as King Arthur Flour brand|
|Ingredients required on muffin mix package|
|3 tbsp.||chia or flax seeds|
|1 tsp.||Hy-Vee ground cinnamon|
|3 c.||grated zucchini, drained (about 2 medium)|
|Chopped Hy-Vee walnuts, optional|
- Preheat oven to 375 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
- Prepare muffin mix according to package directions using required additional ingredients. Stir in chia seeds, cinnamon and zucchini, mixing just until combined.
- Spoon 1 tablespoon of batter into each muffin cup. If desired, top with walnuts. Bake for 12 to 14 minutes or until a toothpick inserted in centers comes out clean. Let cool in pan on a wire rack for 5 minutes. Remove muffins to a wire rack. Cool completely. Repeat with remaining batter.
110 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 30mg
- Sodium: 75mg
- Total Carbohydrates: 18g
- Protein: 2g
Vitamin A 4%
Vitamin C 4%
Hy-Vee Seasons Back to School 2014.