Chai-Spiced Cranberry Zucchini Muffins – Gluten-Free

star rating icon star rating icon star rating icon star rating icon star rating icon
Be the first to rate this recipe.

Most flavourful Chai-Spiced Cranberry Zucchini Muffins. I can’t tell you how delicious these gluten-free muffins are. They are moist and light, flavoured with chai spices, and the cranberries add a little sourness making them so good! I used olive oil for fats and zucchini to keep them moist. You can’t tell that they are made with zucchini, because all you taste is moist, chai flavoured muffins with a zing from the cranberries. This cranberry zucchini muffin recipe is definitely on the healthier side. The best part, kids love them too! I have also included a gluten-free vegan option.

If you are looking for paleo, keto, vegan, or dairy-free muffin recipes check out our endless list of muffin recipes here->

 

Ingredients

  • 1 1/2 cups gluten-free all-purpose flour blend (add 1/2 tsp. Xanthan gum if your blend does not include it)
  • 1/4 cup arrowroot flour/starch
  • 1/4 cup almond flour
  • 2 tsp. GF baking powder
  • 2 tsp. GF ground cinnamon
  • 1⁄2 tsp. GF ground cardamom
  • 1⁄2 tsp. GF ground nutmeg
  • 1/4 tsp. Fine Himalayan salt
  • 2 large eggs
  • 1 cup coconut sugar
  • 3/4 cup whole milk
  • 1/2 cup extra virgin olive oil
  • 1 Tbsp. Grated fresh ginger
  • 1 tsp. Pure vanilla extract
  • 2 cups grated fresh zucchini with skin (I used a food processor)
  • 1 1/2 cups dried cranberries
  • Note; For vegan option use non-dairy milk and flax eggs
  • Check out our pantry for gluten-free ingredients
  • Instructions

  • Preheat oven to 350 F Spray a muffin pan with cooking oil or line with parchment paper liners. Always use parchment paper liners in gluten-free baking to avoid sticking
  • In a large bowl combine flour, baking powder, cinnamon, cardamom, nutmeg and salt
  • In a separate bowl whisk together eggs and coconut sugar. Whisk in milk, olive oil, ginger, and vanilla.
  • Add wet mixture, zucchini and cranberries into dry ingredients and stir to combine
  • Evenly fill the prepared muffin pan with batter and bake for 35 - 40 minutes, until golden and firm to touch. Cool in the muffin pan for 10 minutes then transfer onto a rack to cool


  • Leave a Comment

    No comments yet.

    Add a Rating

    Similar Recipes

    Best Gluten Free Blueberry Apple Muffins

    Best Gluten Free Blueberry Apple Muffins

    You can never have enough healthy muffin recipes. Muffins are delightful for breakfast or anytime snack. In this award winning gluten free healthy muffin recipe, the blueberries combined with apples make a tasty combination adding moisture and the right texture. These mouthwatering muffins are high in protein, fiber, and antioxidants and are vegan. Last time […] Read More

    Prep Time icon Prep Time 15 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 35 Minutes
    Better Than Bakery Gluten-Free Chocolate Chip Zucchini Muffins

    Better Than Bakery Gluten-Free Chocolate Chip Zucchini Muffins

    Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except […] Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 35 Minutes
    Serves icon Serves 12 muffins
    Grain-Free Blueberry Cinnamon Muffins (Gluten-Free, Paleo, Low-Carb)

    Grain-Free Blueberry Cinnamon Muffins (Gluten-Free, Paleo, Low-Carb)

    Extra soft and loaded with blueberries with a hint of cinnamon low carb muffins! Made with almond and coconut flour and pure maple syrup. Promise they won’t disappoint. And only about 12 g of carbs per muffin Read More

    Prep Time icon Prep Time 10 Minutes
    Difficulty icon Difficulty Easy
    Cook Time icon Cook Time 30 Minutes
    Serves icon Serves 12 muffins