Gluten-Free Zucchini Streusel muffins


  • 3 cups gluten free flour mix
  • 1 tsp. guar or xanthan gum (omit if your mix already contains)
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 tsp. cinnamon
  • 1 cup evaporated cane juice
  • 2 ½ cups zucchini
  • 3 eggs
  • 1 banana
  • 1/4 cup oil (I use light olive oil)
  • 2 tsp. vanilla
  • Topping:
  • 1/3 cup butter
  • 1/2 cup gluten-free flour (not starch!)
  • 1/2 cup brown sugar or evaporated cane juice
  • 2 Tablespoons cinnamon


  1. Preheat oven to 350º
  2. In a large bowl, mix together flour, xanthan gum, salt, baking soda, cinnamon, and brown sugar. Set aside.
  3. Mash banana (blend in a food processor if you have one
  4. Beat in eggs, oil, and vanilla. (Pulse to combine if using the food processor)
  5. Shred zucchini and add to banana/egg/oil mixture.
  6. Pour wet ingredients over dry ingredients and mix until everything is combined. Use a rubber spatula to scrape flour up from the bottom and mix it in.
  7. Divide batter evenly between 18 greased muffin cups.
  8. Combine all streusel ingredients together until crumbly and divide among muffins.
  9. Place the muffin pans in the center of the preheated oven, and bake, until the tops are golden brown and a toothpick inserted in the center of each loaf comes out clean (about 15-20 minutes).
  10. Remove from oven and allow to cool for ten minutes.
  11. Loosen edges with a butter knife, and remove to a wire cooling grid to finish cooling.
  12. Ideally, you would let it cool completely before serving, but if you’re like me, hot muffins and butter is just too tempting, so enjoy!