The best recipe for Mini Zucchini Muffins with Pineapple Glaze
Bite-sized Mini Zucchini Muffins with Pineapple Glaze!
The muffins are naturally sweetened with banana and coconut sugar, which makes for healthier and gluten-free dessert…or breakfast! The glaze is optional, but adds a festive flare!
Unlike a lot of gluten-free baked goods that use a ton of different ingredients, these were simply made with Bob Red Mill’s all-purpose gluten-free flour mix. These muffins are butter and egg free, and uses crushed pineapple, zucchini and banana instead, which makes for a fluffy muffin!
Containing only 65 calories and 1 gram of fat per muffin, they are pretty diet friendly as well!
Servings: 32
Calories: 62kcal
Cost: $20
Ingredients
- 1¾ cup all-purpose gluten free flour I used Bob’s Red Mill
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 ripe bananas mashed (just under 1 cup)
- 1 cup grated zucchini
- ½ cup coconut sugar
- ⅓ cup crushed pineapple
- 3 tablespoons non-dairy milk I used soy milk
- 1 teaspoon pure vanilla extract
- ½ cup raisins
- For Pineapple Glaze:
- ¾ cup powdered sugar
- ¼ cup crushed pineapple
- 1 tablespoon melted coconut oil
- drop vanilla extract
Instructions
- Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
- Sift GF flour, baking soda and salt in a large bowl.
- In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
- Combine wet and dry ingredients and fold in raisins.
- Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let cool on a wire rack.
- To make glaze:
- Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
- Glaze cooled muffins and enjoy 🙂
- Store in an air-tight container
Notes
I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.
Wishing everyone a happy Easter weekend 🙂
Nutrition
Calories: 62kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 42mg | Potassium: 63mg | Fiber: 1g | Sugar: 6g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 0.4mg
Tried this recipe?Let us know how it was!
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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