Breakfast · Desserts · gluten-free

Gluten-Free Zucchini Lemon Muffins Topped w/Oatmeal Coconut Crumble


If I didn’t have an online shopping problem before I definitely have one now. I bought nine cook books on Amazon in the span of ONE day! I clearly have no self control. I express a lack of self control in many faucets of my life including the indulgment (new word) of sugary treats. These muffins are actually pretty healthy so eating three in one sitting (which, I’ve never done before..) won’t leave you feeling guilty. These lovely muffins were adapted from a clean eating food blog (not a book that I impulsively bought): Enjoy 🙂

Muffin Ingredients:
2 large eggs
1/2 cup plain yogurt
3/4 cup maple syrup or honey
1/2 cup Coconut Oil (melted)
1 large lemon, juice and zest of
2 cups shredded zucchini
1 tbsp baking powder, aluminum free
1/2 tsp baking soda
1/4 tsp salt
2 1/3 cups brown rice flour
Topping Ingredients:
1/4 cup rolled or quick gluten-free oats
1 tbsp honey or maple syrup
1 tbsp coconut oil (melted)
1 tbsp lemon zest
3 tbsp coconut flakes

Pre-heat the oven to 350 and line a 12 cup muffin tin with cupcake/muffin liners or grease with melted butter.
Mix all of the dry muffin ingredients together in a bowl and set aside.
Mix all wet ingredients, except for the zucchini, together in a bowl.
Add dry ingredients to wet ingredients and mix well. Add zucchini and fold into the muffin batter.
Pour batter into 12 muffin cup tin.
Mix all the Topping ingredients together and sprinkle on top of each uncooked muffin.
Bake for 20-25 minutes or until a toothpick comes out clean.




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