Gluten-Free Muffins

  • Author: Misty Krug
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Total Time: 35 Minutes
  • Yield: 48 mini muffins 1x


These gluten-free muffins are a tasty and nutritious snack or a great fueling source for those athletes out there. 



  • 2 cups of almond flour
  • 1 cup gluten-free oats
  • 3 eggs (organic or pastured)
  • 1 cup grated zucchini (about 1 zucchini)
  • 1 cup grated carrots (about 1416 baby carrots)
  • 1/2 cup chopped raw walnuts
  • 1/2 cup dried cranberries, cherries, or dates (chopped)
  • 3 Tablespoons applesauce
  • 1/2 cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon baking soda


  1. Preheat oven to 350.
  2. Oil mini-muffin pan with avocado or coconut oil
  3. Process dates, walnuts, and carrots in a food processor, then transfer to mixing bowl
  4. Add the other wet ingredients to the date and carrot mixture: eggs, zucchini, applesauce, maple, and vanilla 
  5. Mix all dry ingredients together in another mixing bowl: almond flour, oats, cinnamon, nutmeg, and baking soda
  6. Combine the dry ingredients and wet ingredients and mix until blended, the batter should be thick
  7. Divide mixture evenly among mini-muffin cups, filling them to the brim  
  8. Bake 15-25 minutes, or until the tops of muffins begin to brown or use a toothpick to check (insert into center and it should come out clean). Large muffins will need to bake longer, 25-35 minutes
  9. Serve warm, room temperature, or cold

  • Category: Fueling Options
  • Cuisine: American (Real Food, Gluten-Free, Dairy Free, Vegetarian, Vegan)

Keywords: gluten free muffins