Zucchini Bread Muffins

With my low FODMAP diet, I miss muffins. Luckily I found the Gluten Free Goddess, who has some great recipes. I adapted one of her recipes to make some delicious, low FODMAP gluten free zucchini bread muffins. Yummy!

  • Prep: 30 min
  • Cook: 25 min
  • Yields: 2 dozen muffins



[column size=’1/2′]

  • 2 cups grated zucchini (about 2 zucchini)
  • 2 cups brown rice flour
  • 1 cups tapioca starch
  • 4 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp xanthan gum
  • 1 tsp sea salt


[column size=’1/2′]

  • 4 tsp cinnamon
  • 2 cups brown sugar
  • 2/3 cup olive oil
  • 1/2 cup almond milk
  • 2 count eggs
  • 2 tsp fresh lemon or orange juice
  • 2 tbsp vanilla extract




  1. Preheat the oven to 350F.
  2. Spray a muffin tray with a non stick cooking spray (or better yet use a manual pump with olive oil to eliminate chemicals!
  3. Grate the zucchini and then pat dry with a paper towel to remove the moisture. Fluff with a fork and then set aside.
  4. In a large bowl, stir together the brown rice flour, tapioca flour, baking powder, baking soda, xanthan gum, sea salt and cinnamon.
  5. Next add the brown sugar. Make sure you remove any chunks of brown sugar before adding to the other dry ingredients.
  6. Add the oil, eggs, lemon/orange juice and milk (you can use coconut milk as well and still be low FODMAP!). Stir until well blended (here the Gluten Free Goddess recommends using a electric beater and beating the batter for 2 minutes. I didn’t do it and the muffins turned out great!)
  7. Add in the shredded zucchini and stir by hand to combine.
  8. With your hand, evenly distribute the batter between 2 dozen muffin tins. They will rise, so don’t fill them more than 3/4 of the way to the top.
  9. Bake for 25 minutes or until lightly browned on top and you can stick a toothpick in it without it sticking.

Leave a Comment

I accept the Privacy Policy