Mini Zucchini Muffins with Pineapple Glaze, Vegan and Gluten-Free

The best recipe for Mini Zucchini Muffins with Pineapple Glaze
mini zucchini muffins with pineapple glaze vegan gluten free best recipe

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!

mini zucchini muffins with pineapple glaze vegan gluten free best recipe

Mini Zucchini Muffins with Pineapple Glaze

The best recipe for Mini Zucchini Muffins with Pineapple Glaze
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Breakfast, Dessert, Kid food, Snack
Cuisine: American, Gluten Free, Vegan
Servings: 32
Calories: 62kcal
Cost: $20


  • 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
  • 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


  • 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


I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.
Wishing everyone a happy Easter weekend 🙂


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!
Cristina Cavanaugh RD LDN
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