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Chai-Spiced Cranberry Zucchini Muffins – Gluten-Free

Published: September 10, 2019 | By: Kristina Stosek
Prep Time Prep Time 15 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 12
Chai-Spiced Cranberry Zucchini Muffins – Gluten-Free
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Average Rating: 5 | Rated By: 3 users

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->

 

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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


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