Gluten-Free Cinnamon Muffins
These gluten-free cinnamon muffins are moist, flavorful, and packed with the natural sweetness of grated apple and zucchini. The addition of lime zest and vanilla gives them a refreshing twist, while stevia keeps them sugar-free. Perfect for breakfast or as a healthy snack!
Servings 12
Calories 110kcal
Ingredients
- 1 1/2 cups gluten-free all-purpose flour 180 g
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1 Gala apple grated (or any apple of your choice)
- 4 packets of stevia
- 2 tablespoons coconut oil melted
- 1 cup zucchini grated and excess moisture squeezed out (120 g)
- Zest of 1 lime
- 1 teaspoon vanilla extract I used white, but traditional vanilla works too
- 1 pinch of salt
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with baking cups.
- In a large bowl, combine the gluten-free flour, baking powder, ground cinnamon, and salt. Mix well.
- In a separate bowl, whisk together the eggs, grated apple, stevia, melted coconut oil, lime zest, and vanilla extract until well combined. Stir in the grated zucchini.
- Pour the wet ingredients into the dry ingredients and stir just until combined.
- Evenly divide the batter into the prepared muffin tin, filling each cup about 2/3 full.
- Sprinkle a pinch of ground cinnamon on top of each muffin for added flavor.
- Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack to cool completely.