Mini Zucchini Muffins


  • 1 cup Bob's Red Mill 1:1 gluten-free baking flour
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • 1 teaspoon baking soda
  • 3 tablespoons avocado oil
  • ½ cup pure maple syrup
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup finely grated zucchini
  • ½ cup finely grated carrot
  • ½ cup golden raisins
  • ½ chopped nuts (optional)


  • Preheat oven to 350°F and place rack in the center of the oven. Coat a mini muffin pan with avocado oil (spray or use a towel to wipe it down.) Or, use baking cups or papers. 
  • Combine the flour, cinnamon, salt, and baking soda in a mixing bowl and whisk until thoroughly combined. Set aside.
  • In a large mixing bowl, stir together the oil, maple syrup, egg, and vanilla extract.
  • Combine the flour mixture with the wet ingredients. 
  • Fold in zucchini, carrot, raisins, and nuts. 
  • Fill each cup in the mini muffin pan approximately ¾ full.
  • Bake for 12-15 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Makes about 24 mini muffins

Use a regular muffin pan or bread pan for bread. 


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