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  • Writer's picturehillarycarter

Memere’s Zucchini Muffin Bites

My mom is one of the very few people I trust to cook for our boys – and she has done a phenomenal job coming up with healthy, easy and safe recipes for them over the years.

She came for a visit before we headed west for the summer, and I asked her to whip up her Zucchini Muffin Bites for us so I could freeze a bunch and take them on our trip. They are delicious, freeze well, thaw fast and are a great addition to any meal. Bonus – they include tons of zucchini!

Here is how you make them!


2 cups gluten free flour

1 cup gluten free rolled oats

½ cup sugar

¼ teaspoon baking powder

1 teaspoon salt

1 Tablespoon cinnamon

1 cup unsweetened applesauce

2 (or more!) medium zucchini


Add all the dry ingredients together and mix.

Slice zucchini open and scrape out seeds with a spoon.

Shred the zucchini and press COMPLETELY dry with paper towels.

Add the shredded zucchini and applesauce to the dry ingredients until completely mixed together. (My mom does this with really clean hands. I am lazy and use a hand mixer!)

Spray mini muffin pan with safe cooking spray.

Spoon the muffin mixture into the mini muffin pan (I like to use a mini ice cream scoop, so they are the same size!)

Bake at 350 degrees for 25-30 minutes.

If you make regular size muffins, cook for another 5-10 minutes.



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