Gluten-Free Zucchini Muffins

-Toni Sicola, Executive Editor, Health and Wellness Professional

This savory treat will wow your taste buds and impress even the most skeptical critic of gluten-free baked goods. Easy to make and quick to bake, this vegan treat works as breakfast or as a snack. Top it with a dollop of hummus, almond butter, or greek yogurt to add some protein into the mix, and you have yourself a wholesome and delicious treat!

G/F Zucchini (mini*) Muffins

(recipe adapted from http://www.Cleanprogram.com)

*As a side note, I love to make mini-muffins, because you can control your portion better –plus they’re just so cute. Eat about three minis for a snack, or one large muffin if you don’t have a mini-tin. 

Ingredients:

  • 2 cups of almond flour/meal (or you can try 1 cup almond, 1 cup garbanzo flour an cut back the bake time by 5 minutes)
  • Chia or flax seed egg replacer (2 tablespoons of chia/flax soaked in 6 tablespoons of water for 15 minutes)
  • 1 heaping cup of grated zucchini
  • 1 cup chopped spinach
  • 1 large whole green onion (or more if you want more onion flavor)
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 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 or line with papers.
  2. Grate zucchini until you have one overflowing cup and place in a medium sized bowl with chopped spinach.
  3. Finley chop green onion, add to 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, garlic powder, and cinnamon to the shredded zucchini,spinach, and onion and mix (with your hands!).
  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 or lined) muffin tin, about 3/4 full.

Bake for 20 minutes, or until a toothpick comes out clean when poked in the middle of the muffin.

2 thoughts on “Gluten-Free Zucchini Muffins

  1. Pingback: Superfoods for Mood and Weight Loss « Passport to a Healthy Me!

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