Gluten Free Zucchini Muffin in a Mug

You  can probably tell I’ve caught on to the muffin a mug trend. I don’t know what took me so long. They are yummy, fast, easy and filling! And it has been fun to play around with the recipes knowing that you are only using a tablespoon of ingredients in case it bombs! This gluten free zucchini muffin in a mug is one of my favorites!

Gluten Free Zucchini Muffin in a Mug is fast and low carb.

The muffins in a mug are so great for anyone doing Trim Healthy Mama. I get my dessert fix without the guilt. This recipe falls into the S category if you are doing THM.

The farm stand I frequent had some beautiful zucchini and I just had to buy some. Zucchini bread sounded yummy but I hadn’t really come up with anything THM friendly so I decided to play with the MIM.

This came out great, it needs a bit more time in the oven because of the moisture but it is yummy!

A few tips, I suggest that you grate your zucchini rather finely as it doesn’t get a long time to bake in the oven.

And if you are like me and don’t buy zucchini over the winter, go out and buy yourself one and shred it all up. Then take tablespoon portions and put them on a cookie sheet and stick them in your freezer. When they are frozen through, throw them in a freezer bag and you’ll have zucchini all winter for your muffins.

If you like Pinterest, you can find all my THM recipes on this board.

Gluten Free Zucchini Muffin in a Mug that is low carb.

This section of the post contains affiliate links. While there is no extra cost for you to use them, I do make a small profit. This helps keep the content of the blog free.

5.0 from 3 reviews
Gluten Free Zucchini Muffin in a Mug
A gluten and sugar free muffin in a mug.
  1. Mix wet ingredients and mix thoroughly (Including zucchini)
  2. Add in dry ingredients and mix until combined
  3. Stir in walnuts
  4. Pour into greased dish
  5. Bake at 350 for about 20 minutes or until the top is set and it is no longer jiggly

This post is linked at Stacy Make Cents and Gwen’s Nest for Trim Healthy Tuesday, Kelly the Kitchen Kop’s Real Food Wednesday and Simply Sugar and Gluten Free for Slightly Indulgent Tuesdays.

*For the record, my thoughts and advice are only my experiences or what others have allowed me to share. We don’t claim to diagnose, treat or cure.*


    • Jessica says

      Thanks for hosting! And I have one in the works for next week. 😉 It’s so fun to create me versions! THM is not dull.

        • Jessica says

          There is! It small, but there. :) Under the related posts section at the bottom, there should be a drop down arrow in a box next to ‘share’. If you click that it gives you an option to pin. Let me know if that doesn’t work for you and I’ll try a different one.

    • Jessica says

      Hi Jenny. I would try doing all almond flour. You could also try coconut flour, as this is pretty moist, but it still may need a bit more liquid. Let me know if either work for you.

    • says

      Hi Melanie! :) Someone in the group said 90 seconds but she said the texture was off. :( So, I’m not sure. Let me know if you try it and how it goes.

  1. says

    I am sitting, eating this muffin as I type and I had to comment on it. It is the first THM MIM (that I’ve had), that has the taste and texture of a real muffin, and I am THRILLED! I loooove muffins and breads and pastries and all things doughy, and I’ve missed them. I’ve made the microwave MIM’s, but I’ve found them all to be rather eggy and mildly rubbery… your zucchini muffin is not – YAY! I think baking it in the over vs the microwave is key though… it may take extra time, but it is absolutely worth it. I used 1 tsp of Truvia (added it to the wets), but will probably add a little more next time since it wasn’t quite sweet enough for my liking. Thank you for this recipe – you’ve won me over.

    • says

      Oh yeah!!! So glad you liked it. I tried a lot of MIMs and could not finish them, I had to play to find the right one. I have an apple walnut one on here that is also good. 😉

  2. Cheryl O. says

    Oh, so yummy! Love this – esp since I inherited 3 HUGE zucchini from a good friend! I used 1 tsp. THM sweet blend in mine and microwaved it in a mug for 1 minute to 1 min. 22 sec. – in that range. Super good – thanks, Jessica! :)

    • Cheryl O. says

      Oh, and I tried your idea for 1 Tbsp. of shredded zucchini frozen – I used my 1T cookie dough scoop and plopped them down on wax paper on a pan lid, froze overnight, and now they are living in their Ziploc baggie – all frozen and ready for the next muffin . . . and the next . . . and . . . ! :)


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