Gluten-Free Zucchini Muffins

Recipe

Side Dish
Gluten-Free Zucchini Muffins

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Recipe Data

24
Servings
30min
Prep
44min
Total

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Description

A few simple mix-ins added to a pre-made gluten-free flour blend creates tender muffins packed with zucchini and walnuts. 

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Servings and Ingredients

Ingredients
Serves 24
QuantityIngredientAdd
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

Directions

  1. Preheat oven to 375 degrees. Lightly coat mini muffin pan with cooking spray; set aside.
  2. Prepare muffin mix according to package directions using required additional ingredients. Stir in chia seeds, cinnamon and zucchini, mixing just until combined.
  3. 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.

Nutrition facts

Servings

110 Calories per serving

Amounts Per Serving

  • Total Fat: 4g
  • Cholesterol: 30mg
  • Sodium: 75mg
  • Total Carbohydrates: 18g
  • Protein: 2g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Back to School 2014.