Zucchini Breakfast Cupcakes

March 30, 2018

Your little one won’t know veggies are one of the main ingredient in these breakfast cupcakes!  I make these with gluten-free flour and sometimes double the recipe and freeze half.  Sweetened with maple syrup and shredded pear, I don’t feel guilty if I eat half by myself.

Zucchini Breakfast Cupcakes – Serves 6


1 tsp. Baking powder

1 tsp. Baking soda

1/4 cup melted coconut oil

1/2 cup grated pear or apple

2 eggs

1.5 cups grated Zuchinni

1 tsp. Vanilla

3/4 cup maple syrup

1/2 tsp. Cinnamon

1.5 cups gluten free flour

3/4 cups almond meal

1/4 cups gluten free oats

1/8 tsp. Salt


1. Preheat oven to 300’

2. In a large mixing bowl, whisk together sugar, oil, shredded pear, eggs and Zucchini 

3. Then add vanilla, baking soda, baking soda, baking powder and cinnamon

4. Add remaining dry ingredients – almond meal, GF flour and oats

5. Mix everything until well combined

6. Use a small icecream scoop and scoop into paper lined silicon muffin molds. I used 2” mini muffin mold for tiny hands

7. Bake for 35- 45 minutes or until a toothpick comes out clean.

8. Serve plain and warm or top with Greek yogurt “frosting” and sprinkles.

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