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
 
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Makes 32 mini-muffins
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 32
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
  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 :)

raisin spice zucchini muffins ~vegan, gluten free~

I’m so excited to bring you these Raisin Spice Zucchini Muffins!!!  Gluten free, vegan and so simple to make!

Raisin Spice Zucchini Muffins, made with chickpea flour! Gluten free, vegan and so simple to make!

I have a confession… I hate zucchini.  There, I said it.  That’s a difficult statement for me to admit to being a registered dietitian, but it feels so good to get it off my chest!   I sound like a toddler, but unless it is buried in a baked good or camouflaged in a sauce, zucchini is not my friend.  There aren’t many vegetables I don’t like, but zucchini and okra are on the list.  Maybe it’s the consistency, slimy and mushy…who knows, but I will eat zucchini every day if it came delivered in these moist and fluffy muffins!

This is one of the first times I have used chickpea flour in a muffin recipe and I was pleasantly surprised!  Many times gluten free and vegan muffins require a lot of ingredients including multiple types of flour and xanthan gum.  These don’t!  The only flour you need is chickpea flour!  Flax seed meal is used in place of eggs and the banana, zucchini and olive oil create a fluffy, cake-like quality.  You could even top with frosting for a healthier special occasion treat!

Raisin Spice Zucchini Muffins, made with chickpea flour! Gluten free, vegan and so simple to make!

raisin spice zucchini muffins ~vegan, gluten free~
 
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Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 12
Ingredients
  • Flax Egg:
  • 3 tablespoons flax seed meal
  • ½ cup warm water
  • Dry Ingredients:
  • 2 cups chickpea flour
  • ½ teaspoon nutmeg
  • ¼ teaspoon cloves
  • 2 teaspoons cinnamon
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ⅓ cup organic cane sugar
  • ¼ teaspoon salt
  • Wet Ingredients:
  • 1.5 cups grated zucchini (squeeze out excess water)
  • 1 ripe banana, mashed
  • ½ tablespoon pure vanilla extract
  • ⅓ cup olive oil
  • 3 tablespoons maple syrup
  • Add Ins:
  • ⅓ cup raisins
Instructions
  1. Preheat oven to 350 degrees. Coat a muffin tin with paper cups or baking spray, set aside.
  2. In a small bowl, mix together flax seed meal and warm water. Set aside for 10 minutes until a gel is formed.
  3. In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the wet ingredients. Stir the flax eggs into the wet ingredients then combine the wet ingredients with the dry ingredients. Fold in the raisins and pour into the muffin tin filling each cup ¾ full.
  4. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Let cool, top with a little vegan butter spread and enjoy!
Nutrition Information
Serving size: 1 Calories: 171 Fat: 7 Carbohydrates: 24 Fiber: 3 Protein: 4