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 :)