Gluten free courgette and pecan muffins

Pippa Kendricks sweetly spiced muffins are light, moist and great for a breakfast with a rice milk latte on the side. Plus theyre wheat, dairy and yeast-free
By Pippa Kendrick
Gluten free courgette and pecan muffins
  • Rating:
  • Serves: 12 muffins
  • Cook Time: 25 minutes
  • Prep Time: 10 minutes
  • Effort: easy


  • 2 tbsp ground flaxseed
  • 3 tbsp water
  • 300 g Doves Farm gluten free self-raising flour
  • 150 g light soft brown sugar
  • 75 g pecans, roughly chopped
  • 1 tbsp mixed spice
  • 100 ml rapeseed oil
  • 150 ml rice milk
  • 300 g courgettes, grated


1. Preheat the oven to 200C/fan 180C/gas 6. Line a 12-hole muffin tin with muffin cases. Make up the flax mixture by stirring together the ground flax seed and water until you have a liquid paste. Leave to stand for a few minutes in that time the flax will have absorbed all of the water and formed a thick paste. It is now ready to use.

2. Sift the flour into a large mixing bowl and stir in the brown sugar, broken pecan nuts and mixed spice. In a separate bowl whisk together the flax mixture, oil and rice milk. Fold the liquid mixture into the flour (it will still look a little dry and lumpy, so dont worry) and then beat in the grated courgettes until combined.

3. Spoon the mixture evenly into the muffin cases, just reaching the top of the case and levelling the top with the back of a spoon.

4. Bake in the oven for 20 25 minutes until risen slightly and springy to a gentle touch. Remove from the oven and transfer the muffins to a wire rack to cool down before serving.

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