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Anna

Gluten-Free Zucchini Muffins With Cashew Cream Frosting

5 from 1 vote
These gluten-free zucchini muffins with cashew cream frosting are deliciously fluffy and moist. You only need a bowl and a blender to make them. They are made with healthy ingredients and are super easy to prepare! In addition, they are dairy-free and have a low glycemic index.
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Prep Time 10 minutes
Cook Time 30 minutes
Soaking time: 8 hours
Total Time 40 minutes
Servings: 12 Muffins
Course: Breakfast, Snack
Cuisine: American, Gluten Free
Calories: 232
Ingredients Equipment Method Nutrition

Ingredients
  

Muffins:
  • 1¼ cups (140 g/4.9 oz) fine almond flour
  • 3 tbsps (30 g/1 oz) tapioca flour
  • ¾ cup (75 g/2.6 oz) oat flour gluten-free
  • 1 pinch of salt
  • 2 cups (300 g/10.5 oz) grated zucchini
  • 2 eggs
  • ¼ cup lemon juice
  • ¼ cup melted coconut oil or ghee or butter
  • ⅔ cup (140 g/4.9 oz) cup sugar turbinado, light brown or coconut sugar
  • 1 tbsp baking powder
  • ½ cup (50 g/1.7 oz) chopped walnuts or other nuts of your choice, *optional
Frosting:
  • 1 ½ cups (220 g/7.7 oz) soaked cashew nuts
  • 1 lemon (juice only)
  • 2 tbsps (30 g/1 oz) sugar white, turbinado or liquid sweetener
  • Lemon zest and some chopped walnuts to decorate the muffins

Equipment

  • Bowl
  • Grater
  • Blender
  • Silicone Spatula
  • Kitchen scale
  • Muffin tin
  • Muffin liners

Method
 

Muffins:
  1. Preheat the oven to 350 °F/180°C. Then, lightly grease a muffin tin with coconut oil or line it with muffin/cupcakes liners.
  2. Grate the zucchini and set aside.
  3. Place a large sieve over the bowl and sift in 1¼ cups (140 g/4.9 oz) fine almond flour, 3 tbsps (30 g/1 oz) tapioca flour, ¾ cup (75 g/2.6 oz) oat flour and 1 pinch of salt. Using a big spoon or spatula, stir the flour mixture to combine.
  4. In a blender, beat 2 cups (300 g/10.5 oz) grated zucchini, 2 eggs ¼ cup lemon juice, ¼ cup melted coconut oiland ⅔ cup (140 g/4.9 oz) cup sugar until smooth and creamy.
  5. Add the liquid ingredients to the bowl of dry ingredients and stir to combine. (Mix the batter carefully and gently using the folding method until no lumps are seen). Lastly, add 1 tbsp baking powder and mix it again.
  6. Fold in ½ cup (50 g/1.7 oz) chopped walnuts, if using.
  7. Fill the muffin liners with the batter until 3/4 full. Bake for 20-30 minutes or until a toothpick comes out clean.
  8. Remove from the oven and let it cool for at least 10-15 minutes.
Frosting:
  1. Soak 1 cup of the dry cashew nuts in the filtered water for at least 8 hours before making the frosting.
  2. In a high-speed blender, beat 1 ½ cups (220 g/7.7 oz) soaked cashew nuts, 1 lemon (juice only) and 2 tbsps (30 g/1 oz) sugar until they turn into a smooth cream.
  3. Use to frost the muffins. Finish decorating the muffins with some lemon zest and chopped walnuts.

Nutrition

Serving: 1Muffin (82g) without toppingsCalories: 232kcalCarbohydrates: 22.6gProtein: 5.8gFat: 15.5gSaturated Fat: 5.8gPolyunsaturated Fat: 3.9gMonounsaturated Fat: 5gCholesterol: 27mgSodium: 48mgPotassium: 392mgFiber: 2.7gSugar: 12.6gVitamin A: 164IUVitamin C: 11mgCalcium: 101mgIron: 1.4mg
Tried this recipe?Let us know how it was!