Zucchini Corn Muffins Recipe

Name: Zucchini Corn Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: ¾ cup gluten-free flour; ½ cup cornmeal; 1 tablespoon ground flax seeds; 1 tablespoon brown sugar; 2 teaspoons baking powder; ½ teaspoon salt; ½ cup buttermilk; ⅓ cup butter, melted; ¼ cup egg substitute (or 1 egg); 1 ½ cups zucchini, shredded; 2 ounces pimientos, drained

Servings: persons

¾ cup gluten-free flour
½ cup cornmeal
1 tablespoon ground flax seeds
1 tablespoon brown sugar
2 teaspoons baking powder
½ teaspoon salt
½ cup buttermilk
⅓ cup butter, melted
¼ cup egg substitute (or 1 egg)
1 ½ cups zucchini, shredded
2 ounces pimientos, drained

1
Preheat oven to 400 degrees Fahrenheit.
2
Line 12 muffin cups with paper liners or spray with cooking spray.
3
Combine dry ingredients.
4
Mix well with fork.
5
In small bowl, combine milk, butter, and egg.
6
Mix well with fork.
7
Add liquid ingredients to dry ingredients, stirring with fork just to blend.
8
Stir in zucchini and pimientos.
9
Spoon batter into prepared muffin cups.
10
Bake 20-25 minute or until toothpick comes out clean.
11
Remove from pan and cool on rack.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: ¾ cup gluten-free flour, ½ cup cornmeal, 1 tablespoon ground flax seeds, 1 tablespoon brown sugar, and more.

Yes, Zucchini Corn Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Zucchini Corn Muffins

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