Thursday, November 5, 2020

Gluten-Free Zucchini Muffins

I've been enjoying recipes from Minimalist Baker for a while now.
The love was so great that I even bought her cookbook.
Dana's recipes are often gluten-free and very allergy friendly.
Uncomplicated and quick to put together,
they speak my language.
Here's my version of her 1-bowl zucchini nut muffins.
These are gluten, dairy and processed sugar free,
but you'd never know it from the taste.
You can find the original recipe on page 51 of her cookbook
These can be kept vegan by replacing the egg
with a flax egg
(1 Tablespoon flax seed meal to
2 1/2 Tablespoons water).

These are dense, moist and oh-so delicious.
They are a great addition to the breakfast table,
and handy enough to take on the go.
I hope you enjoy them as much as I have.

Gluten-Free Zucchini Muffins

1 egg (or 1 flax egg)
1 C grated zucchini
(squeeze out liquid in a tea towel)
1 banana, mashed
1/4 C coconut oil
1/4 C maple syrup
1 apple, grated
1/2 C coconut sugar
1/2 teaspoon salt
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 C unsweetened almond milk
2/3 C rolled oats
1/2 C almond meal
1 C plus 2 Tablespoons gf flour mix
1/2 C chopped nuts

Preheat oven to 375 degrees.
Place paper liners in muffin tin.

Into a bowl or mixer, add first seven ingredients.
Mix until well combined.
Add remaining ingredients, 
wiping down the sides of the bowl as needed.
Fill muffin tins all the way to the top.
Bake 30 minutes until deep golden brown.
Let cool completely.
Makes 12 muffins.


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