Summer is coming to an end, but that doesn’t mean zucchini muffin season has to! I love zucchini muffins at any time of year, so I’m throwing a new recipe out there for you. These muffins are insanely fluffy, moist and delicious.

With only 12 ingredients, you can whip up this simple, no fail recipe in under 30 mins - I promise! These muffins are gluten-free and dairy-free, so truly a crowd pleaser. The spices mixed in (cinnamon, ginger and nutmeg) give these little guys a bit of a fall flavor, so it’s perfect for that in-between time when fall is definitely almost here but you’re still gripping onto summer for dear life.

Happy baking!

xoxo

The Secret GF

Ingredients:

2 cups Not Your Mama’s Flour

2 tsp baking powder

½ tsp baking soda

½ tsp salt

1 tsp cinnamon

½ tsp ginger

½ tsp nutmeg

2 cups shredded zucchini (about 2 small zucchini)

½ cup coconut oil, melted

½ cup agave

1 tsp vanilla extract

2 eggs

Optional mix-in: ¾ cup chopped walnuts

Optional topping: coconut sugar, more walnuts

Steps:

Preheat the oven to 350°F. Line muffin tin with muffin wrappers.
In a medium mixing bowl, whisk together the dry ingredients (Not Your Mama’s Flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger) so everything is mixed evenly and there aren't any clumps. Set aside.
In a large mixing bowl, whisk together the wet ingredients (shredded zucchini, coconut oil, agave, vanilla extract, eggs).
Add the dry mixture to the wet and whisk until everything is combined and you have a nice batter.
If you want to add the walnuts, fold them in now.
Divide the batter between the 12 muffin cups, filling each almost to the top. Sprinkle the top of each with a generous amount of coconut sugar or more walnuts.
Bake for 20-22 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Set on a wire rack until cool. Enjoy!

Spiced Zucchini Muffins