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gluten free muffins

A Clean Gluten Free Girl’s Zucchini Muffins

by Jessi in Body Food

As I’ve embarked on this gluten free journey, from time to time I miss good old fashioned baked goods. Many gluten free options you find in the stores are filled with tons of ingredients, fillers, and sugar, so I’ve been experimenting on my own. I’ve had more than a few failed attempts, learning the hard way that anything you bake with garbanzo bean flour will taste like falafel. I’ve also had some pleasant surprises, and this recipe for a savory muffin takes the (gluten-free) cake.  It’s definitely become a staple in my kitchen!

Why I love these muffins:

  • Quick & easy to make.  I am no whiz in the kitchen.  Simplicity is a must for me.  :)
  • Completely sugar free.  Awesome!
  • A sneaky way to eat more greens.  Bonus for picky kids.
  • A great “on the go” food.
  • Perfect for any time of day: breakfast, snack, or side.

So here we go.  . .

My Favorite Zucchini Muffins! (Recipe adapted from The Nourishing Gourmet)

Ingredients:

  • 2 cups of almond flour/meal
  • Chia or flax seed egg replacer (2 tablespoons of chia/flax soaked in 6 tablespoons of filtered water for 15 minutes)
  • 1 heaping cup of grated zucchini
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/3 cup of coconut oil, melted gently
  • Splash of unsweetened almond milk as needed

Directions:

1. Preheat oven to 425 and lightly grease a muffin tin with coconut oil.

 

 

 

 

 

 

 

 

2. Gather zucchini and discard the ends.

 

 

 

 

 

 

 

3. Grate zucchini until you have one overflowing cup and place in a medium sized bowl.

 

 

 

 

 

 

 

 

 

 

 

 

 

4. Melt coconut oil over medium heat on the stove until liquid. Don’t forget to lick the spoon to get in those beautifying and energizing essential fats!

 

 

 

 

 

 

 

 

5. Add the almond meal/flour, salt, baking soda and cinnamon to the shredded zucchini and combine.

 

 

 

 

 

 

 

6. Add the chia/flax “egg”, liquid coconut oil and a splash of nut or coconut milk if needed to make it in to a moist muffin batter.

 

 

 
7. Fill (greased) muffin tin, about 3/4 full.

 

 

 

 

 

 

 

 

 

 

 

8. Bake for ten minutes, or until a toothpick comes out clean when poked in the middle of the muffin.  Eat alone or top with a slice of avocado, a dollop of hummus or some almond butter.

 

 

 

 

 

 

 

 

 

 

Enjoy!

Have you experimented much with gluten free baking?  I’d love to hear what you’ve learned and what works well for you.  And of, course, let me know what you think of my favorite muffins!  :)

Cheers,
Jessi