Gluten Free Zucchini Breakfast Muffins with Almond Oat Streusel
 
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Enjoy a moist and healthy muffin for your breakfast pick me up with these Gluten Free Zucchini Breakfast Muffins with Almond Oat Streusel.
Author:
Recipe type: Breakfast
Serves: 10 muffins
Ingredients
  • For the Muffins:
  • 2 eggs
  • ⅔ cup coconut sugar
  • ⅓ cup pure maple syrup
  • ⅓ cup melted coconut oil, cooled to touch
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ⅛ teaspoon allspice
  • ⅛ teaspoon nutmeg
  • ¾ teaspoon salt
  • ½ cup gluten free oat flour
  • ½ cup finely ground almond flour
  • ⅓ cup coconut flour
  • ⅓ cup potato starch
  • 3 tablespoons tapioca flour
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon xanthan gum
  • 1⅓ cup shredded zucchini
  • For the Topping:
  • 2 tablespoons coconut flour
  • 2 tablespoons gluten free oat flour
  • ¼ teaspoon xanthan gum
  • ¼ cup gluten free old fashioned rolled oats
  • 3 tablespoons roughly chopped almonds
  • ¼ teaspoon cinnamon
  • 3 tablespoons coconut sugar
  • 2 tablespoons melted coconut oil
Directions
  1. Preheat oven to 350 degrees and line muffin tin with paper liners. Set aside.
  2. In a large mixing bowl, whisk together eggs, coconut sugar, maple syrup, coconut oil, and vanilla until smooth. Add remaining ingredients, except grated zucchini, into batter. Mix until well incorporated and smooth. Stir in shredded zucchini.
  3. Divide batter between 10 muffin tins.
  4. Make topping by combining all topping ingredients in a small mixing bowl and stirring together with a fork, making sure that ingredients are well incorporated. It also helps to massage with fingers to make sure oil gets mixed with flours and sugar. Sprinkle topping evenly over muffin batter.
  5. Bake muffins at 350 for 25-27 minutes or until tops of muffins spring back at touch of a finger and toothpick inserted into center comes out clean. Remove from oven and allow to cool for 3-5 minutes in tin. Gently remove muffins and allow to continue cooling on cooling racks.*
  6. Store leftover muffins in an airtight container at room temperature for up to 3 days or in freezer for up to 3 months.
Notes
*Allow muffins to completely cool before eating. They will be too soggy if eaten right from baking. Once muffins sit, they take on a pleasant texture.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-zucchini-breakfast-muffins-with-almond-oat-streusel/