These muffins pack in freshly grated zucchini for moisture, warm cinnamon and nutmeg for cozy spice, and a touch of maple syrup for natural sweetness. A flax egg does the binding work here, keeping the crumb soft and tender without any eggs or dairy in the mix. Melty pockets of chocolate chips are optional, but they turn these from a wholesome snack into something that feels closer to dessert. The batter comes together in two bowls with a quick fold, so there's no mixer required and cleanup stays simple. They bake up golden with tops that spring back to the touch, and they hold their moisture well for days on the counter. This one's a solid pick to keep in a gluten free muffin rotation, whether it's breakfast, a lunchbox treat, or an afternoon pick-me-up.
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Learn more →12 servings
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with muffin liners or lightly grease each cup.
In a small bowl, stir together the ground flaxseed and 3 tbsp water. Set aside for 5 minutes until the mixture thickens to a gel.
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