Low-FODMAP Spiced Zucchini Muffins (Gluten-Free, Gum-Free)

Low FODMAP Spiced Zucchini Muffins

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Low FODMAP Spiced Zucchini Muffins are gluten-free and gum-free. A moist and delicious treat for those with IBS or sensitivities.

Low FODMAP Spiced Zucchini Muffins

It’s zucchini season and my, do we have zucchini. Not from our garden, mind you. We don’t have a garden because I have the blackest thumb ever. No, these zucchinis come from husband’s co-worker. Last week my husband brought home the biggest zucchini I have ever seen. It is about fifteen inches long and four inches in diameter. It barely fits in our fridge. Needless to say, I have been cooking and baking a lot with zucchini lately.

Low FODMAP Spiced Zucchini Muffins

Believe it or not, I had never baked with zucchini before developing this recipe. I’ve always known that it adds moisture to muffins and breads with a mostly neutral flavor. It’s also a great way to sneak some veggies into your diet. I decided to try my hand at some muffins. It took a few (OK, maybe six or seven) batches to get the recipe just right. So I present to you my perfected zucchini muffins today. I’m working on some more zucchini recipes as we speak, so stay tuned for those in the coming weeks. I hope you enjoy these Low FODMAP Spiced Zucchini Muffins!

Low FODMAP Spiced Zucchini Muffins

Try these other Low FODMAP Muffin Recipes from my collection:

Low-FODMAP Spiced Zucchini Muffins (Gluten-Free, Gum-Free)
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Low FODMAP Spiced Zucchini Muffins

Low FODMAP Spiced Zucchini Muffins are gluten-free and gum-free. A moist and delicious treat for those with IBS or sensitivities.
Course Breakfast
Cuisine American
Keyword muffins, spice, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins

Ingredients

Instructions

  • Preheat oven to 375 degrees F. Line a 12-count standard muffin tin with paper liners or coat with cooking spray.
  • In a medium bowl, stir together the flour blend (measure flour by lightly spooning into measuring cup and then leveling off with the back of a knife), baking powder, salt, cinnamon, ginger, nutmeg, and cloves.
  • In a large bowl, lightly beat the egg. Stir in the zucchini, oil, sugar, and brown sugar. Add the flour mixture and stir until well combined.
  • Fill muffin cups about 2/3 to 3/4 full with the batter.
  • Bake 18 to 20 minutes, or until tops spring back when lightly touched. Cool completely before removing from pan.

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9 Comments

  1. Hello, should the zucchini be squeezed to release as much liquid as possible or should it just be shredded and added like that?

     
  2. Squeezing the liquid out is not necessary if using freshly shredded zucchini.

     
  3. If I don't have Diane's flour blend can I substitute your Basic Flour Blend recipe? Thank you.

     
  4. I have not tried this recipe with my basic flour blend, but I think it would probably work. Let me know if you try it!

     
  5. Hi, I’m wondering should I be eating sugar on a low fodmap diet, I am on this diet because of my IBS. Thanks!

     
    • I recommend downloading the Monash FODMAP app for a full list of foods that are appropriate for the elimination phase of the diet. Granulated sugar is fine, but sweeteners that are high in fructose, such as honey and agave, should be avoided.

       
  6. 5 stars
    These are delicious! Thank you!

     
  7. Jill Fuller

    4 stars
    wondering how I make these with no sugar

     

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