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I can’t even begin to describe how delicious these Gluten-Free Chai-Spiced Cranberry Zucchini Muffins are! They’re moist, light, and bursting with the warm, comforting flavors of chai spices. The cranberries add a perfect touch of tartness that takes them over the top. Trust me, you’ve got to try these!
Adding Zucchini to Your Diet: Muffins Made Easy
Looking for a simple way to incorporate zucchini into your meals? Adding this versatile squash to muffin recipes is one of the easiest methods! Not only does zucchini blend seamlessly into the batter, but it also boosts the nutritional value of your muffins. The mild flavor of zucchini won’t overpower other ingredients, allowing for endless flavor combinations. Plus, it keeps the muffins wonderfully moist and tender.
Is Zucchini Nutritious?
Absolutely! Zucchini is not only a fruit but also packed with nutrients. It’s an excellent source of manganese and vitamin C. This mild-tasting squash is rich in dietary fiber and incredibly low in calories.
Why Use Zucchini in Muffins?
Zucchini adds good moisture to baked goods, resulting in super moist gluten-free muffins with a perfect crumb.
Choosing the Best Zucchini
For the best results, choose zucchini that is no longer than eight inches and not more than two inches in diameter. Avoid zucchini with scratches, cuts, or blemishes. Opt for ones that are smooth, brightly colored, and firm to the touch.
The Secret to Irresistibly Moist Gluten-Free Muffins
Adding heart-healthy olive oil and zucchini makes these gluten-free muffins irresistibly moist. You won’t even notice the zucchini—what you’ll experience is a deliciously moist, chai-flavored muffin with a delightful zing from the cranberries.
A Nutritious and Kid-Friendly Muffin Recipe
This cranberry zucchini muffin recipe is one of our most nutritious gluten-free options—and the best part? Kids love them too! Plus, I’ve included a gluten-free, vegan option for those following a plant-based diet.
The combination of chai spices and cranberries creates a perfect balance of warm and tangy flavors. The zucchini keeps the muffins incredibly moist, while the heart-healthy olive oil adds a delightful richness. They’re gluten-free, but you’d never guess it—so delicious and satisfying that even kids can’t get enough! Plus, the vegan option makes them accessible for everyone. Highly recommend giving these a try!
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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
2.
In a large bowl combine flour, baking powder, cinnamon, cardamom, nutmeg and salt
3.
In a separate bowl whisk together eggs and coconut sugar. Whisk in milk, olive oil, ginger, and vanilla.
4.
Add wet mixture, zucchini and cranberries into dry ingredients and stir to combine
5.
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 cooling rack to fully cool
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