mini zucchini muffins with pineapple glaze

Bite-sized Mini Zucchini Muffins with Pineapple Glaze!

Mini Zucchini Muffins with Pineapple Glaze ~gluten free and vegan~

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~

mini zucchini muffins with pineapple glaze
Prep time
Cook time
Total time
Makes 32 mini-muffins
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
  • 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
  1. Preheat oven to 350 degrees. Lightly oil or spray a mini-muffin pan, set aside.
  2. Sift GF flour, baking soda and salt in a large bowl.
  3. In a separate bowl mix together mashed bananas, zucchini, coconut sugar, crushed pineapple, milk and vanilla.
  4. Combine wet and dry ingredients and fold in raisins.
  5. Fill mini-muffin tins ¾ full and bake for 10-12 minutes or until a toothpick inserted comes out clean.
  6. Let cool on a wire rack.
  7. To make glaze:
  8. Whisk all ingredients together in a small bowl or blender. (I pulsed the crushed pineapple in my blender to break down pineapple bits)
  9. Glaze cooled muffins and enjoy!
  10. Store in an air-tight container
Nutrition Information
Serving size: 1 Calories: 65 Fat: 1 Carbohydrates: 15 Sugar: 10 Fiber: 1

Mini Zucchini Muffins with Pineapple Glaze ~vegan and gluten free~

 I dusted a pinch of powdered sugar onto the muffins prior to serving for decoration.

Wishing everyone a happy Easter weekend :)

flourless peanut butter chocolate chip muffins

I’ve been wanting to share this recipe with you for a while now, but they don’t stick around long enough to photograph!  I’ve made them every week since I found the recipe on Pinterest from the blog  She has some wonderful recipes for sweet treats, you should check it out!

This recipe is completely grain free, but you would never know because these mini-muffins are so plump and doughy!

flourless peanut butter chocolate chip muffins ~gluten free, grain free~

Flourless Peanut Butter Chocolate Chip Muffins

(makes 3 dozen mini-muffins)

2 ripe bananas

2 eggs

1 cup smooth peanut butter

1/4 cup honey

2 tablespoons vanilla extract

1/2 teaspoon baking soda

pinch of sea salt

chocolate chips for top

-Preheat oven to 400 degrees.  Coat a mini-muffin tin with cooking spray.

-In a blender, add bananas, eggs, peanut butter, honey, vanilla, baking soda and sea salt.  Blend until a smooth batter is formed, around 1-2 minutes depending on the type of blender you use.

-Using a tablespoon, scoop batter into mini-muffin cups, filling to 2/3 full.  Top with a few chocolate chips.  (I added 3 to each mini-muffin)

-Bake for 8-10 minutes or until tops are set and toothpick inserted comes out clean.

-Let cool for 10 minutes and enjoy!

flourless peanut butter chocolate chip muffins ~gluten free, grain free~

You can find the original recipe here.  Note:  I doubled the original recipe and also altered it a little by cutting back on the amount of honey used.  She recommends using peanut butter such as JIF.  Please don’t do that!  Find a smooth all-nautral peanut butter instead!  

lemon blueberry muffins ~vegan & gluten-free~

Happy Friday!

I never knew vegan, gluten free, dairy free muffins could be so fluffy, moist and light!  These don’t fall short of sweetness either thanks to little bit of pure maple syrup.

 I hope you all have wonderful plans for the weekend!  Start it off by making a batch of these to enjoy!

lemon blueberry muffins ~vegan, gluten & dairy free~

Lemon Blueberry Muffins

adapted from

mix these together:

1 and 3/4 cups gluten free all purpose flour (I used Bob’s Red Mill but regular flour works too!)

3 teaspoons baking powder

1 heaping tablespoon ground flax seeds

melt these together:

1/2 cup coconut oil

1/2 cup maple syrup

1/2 cup almond milk

Fold in:

1/4 teaspoon vanilla extract

2 tablespoons lemon juice + 1 teaspoon lemon zest

1 large ripe banana, mashed

1 cup fresh blueberries

top with slivered almonds

lemon blueberry muffins ~vegan, gluten & dairy free~

1.  Preheat oven to 375 degrees.  Line a muffin tin with cups.

2.  In a large bowl, mix together gluten free flour, salt, flax seeds and baking powder.

3.  In a small sauce pan, melt coconut oil over low heat and remove from flame.  In a small bowl add coconut oil with maple syrup and almond milk.

4.  Add wet ingredients to dry ingredients and mix until combined.

5.  Fold in vanilla, lemon juice, zest, mashed banana and blueberries.

6.  Spoon into muffin cups, top with slivered almonds.

7.  Bake for 20 minutes or until tops are golden brown and center of muffin is set.

8.  Let cool and enjoy warm!

lemon blueberry muffins ~vegan, gluten & dairy free~

~The original recipe says this makes 12 muffins however, it actually made enough batter for 14 muffins~