Mini Zucchini Muffins (Gluten-Free Recipe)

These gluten-free zucchini muffins are low in calories and full of flavor. Packed with grated zucchini, they’re nutrient-dense and a healthy treat.

Each mini zucchini muffin contains approximately 53 calories, 1 g protein, 10 g carbohydrates, and 2 g fat.

gluten free zucchini muffins sq with calories and macros

What is the best flour for gluten-free muffins?

For reliably good results, I like Bob’s Red Mill Gluten Free Flour, which is rice-based and works well as a one-to-one substitute for all-purpose flour. Many gluten-free blends can replace regular flour at a 1:1 ratio, but for cakes and breads add about 1 teaspoon xanthan gum to improve texture and prevent crumbling.

Health benefits of zucchini

Zucchini is rich in vitamins and minerals, including fiber, vitamin A, manganese, vitamin C, potassium, vitamin K, and vitamin B6.
It’s high in antioxidants, which help reduce free radical damage.
With a high water content and both soluble and insoluble fiber, zucchini supports healthy digestion and helps maintain gut bacteria.
Fiber in zucchini can help stabilize blood sugar, and zucchini is a popular low-carb substitute for pasta.
Pectin, a soluble fiber in zucchini, may help lower LDL cholesterol. Its potassium content also supports healthy blood pressure.
Vitamins A and C, plus lutein and zeaxanthin, support eye health and protect vision.
Low calorie density makes zucchini a good choice for weight management—feeling full on fewer calories.
Carotenoids concentrated in the skin help protect skin from environmental damage and support hydration and elasticity.
The skin contains many of the antioxidants, so eating zucchini with the peel maximizes benefits.

Ingredients used in these gluten-free zucchini muffins

Zucchini: low in calories and full of vitamins and fiber
Applesauce: natural sweetener that reduces the need for oil
Oil: provides moisture
Monk fruit sweetener (or another zero-calorie sweetener): for sweetness without extra calories
Egg whites plus one whole egg: add protein and structure
Cinnamon: adds warm flavor
Gluten-free flour: works well here; you can use regular flour if preferred
Salt, baking powder, baking soda: leavening and seasoning

Optional frosting: a light cream cheese mixed with a zero-calorie powdered sweetener makes a simple topping.

gluten free zucchini muffins without frosting sq

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Gluten Free Low Sugar Mini Zucchini Muffins

Low calorie and gluten free

Course: Breakfast, Snack

Cuisine: American

Keyword: low calorie gluten free zucchini muffins, zucchini muffins

Prep Time: 10 minutes

Cook Time: 15 minutes

Servings: 26 mini muffins

Calories: 53cal

Author: Amy Roskelley

Ingredients

1/4 cup applesauce
1/4 cup vegetable oil
1 1/2 teaspoon vanilla extract
1 cup monk sugar
3 tablespoons egg whites
1 large egg
1/2 tablespoon cinnamon
1 1/2 cup Bob’s Red Mill Gluten Free Flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 cups grated zucchini

Optional Topping

2 tablespoons light spreadable cream cheese
2 tablespoons zero calorie powdered sweetener

Instructions

Mix the wet ingredients together: applesauce, oil, vanilla, sweetener, egg whites, and the whole egg.
In a separate bowl, stir together the dry ingredients: cinnamon, flour, salt, baking soda, and baking powder.
Add the wet mixture to the dry ingredients and stir until just moistened.
Fold the grated zucchini into the batter.
Scoop batter into 24–26 mini muffin cups.
Bake at 375°F (190°C) for 10–15 minutes, or until a toothpick inserted into the center comes out clean.