These hearty gluten-free muffins are packed with zucchini, dried fruit, nuts and a hint of warming fall spices.
I love a good muffin recipe. You know me, I like recipes to be as quick, simple and healthy as they can be, and muffins check all the right boxes: they’re easy to make, easy to eat, portable and satisfy your sweet tooth without going overboard on the sugar content like a cupcake.
I think everyone should have at least one or two good hearty muffin recipes in their repertoire, ones that are tender and not too sweet but loaded with flavor. The kind of muffins that are just as wonderful for breakfast as they are for an afternoon snack and can be packed with all sorts of wonderful add-ins.
A simple zucchini muffin fits the bill perfectly since it’s largely a blank canvas, amenable to being either plain or spiced, embellished with the addition of nuts, fruit or chocolate or nothing at all, and is sure to be hearty without being at all heavy.
In a nod to the new fall season, these zucchini muffins are gently spiced with cinnamon and nutmeg and chock full of dried fruit and nuts. A generous amount of shredded zucchini makes the muffins extra tender (use the large holes on a box grater for the best texture).
Like most muffin recipes they can be made in no time and without a mixer. All you need is a couple of bowls, a spoon and a muffin pan and in less than 30 minutes you can have yourself a fresh from the oven batch of homemade muffins with all the essence of fall.
Healthy and hearty, these are the kind of muffins that fill you up without weighing you down which makes them an ideal on-the-go breakfast or anytime snack.