Mini Zucchini Muffins with Pineapple Glaze
The best recipe for Mini Zucchini Muffins with Pineapple Glaze
Servings 32
Calories 62kcal
Cost $
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