7/29/2014 0 Comments
Gluten Free Zucchini Muffins
by Kim Rust
Modified from Danielle Walker’s blog “All Against Grain” originally posted April 24, 2012.
In gluten free and paleo recipes, you find substitutes for flour like almond or coconut flour and substitutes for granulated sugar like honey or agave. Paleo and gluten free baking recipes often also contain more eggs. Nut add-ins like the walnuts in the first recipe aren’t recommended here because the almond flour already gives the recipe a very nutty taste.
Makes 12 muffins or 2 mini bread loaves. (I prefer to go muffins on this one. Gluten free bread is harder to master!)
- 1 ½ cup blanched almond flour
- 2 tsp cinnamon
- 1 tsp baking soda
- ½ tsp table salt
- ½ tsp nutmeg
- 4 tbsp coconut flour
- 1 tbsp coconut oil
- 3 eggs, lightly beaten
- ¼ cup honey
- 1 ripe banana (frozen or fresh)
- 1 cup grated zucchini
Preheat over to 350 degrees Fahrenheit. Grease a muffin pan or 2 small loaf pans.
In a small bowl, combine the dry ingredients (easiest if you jus prep them into this 1 bowl) – almond flour, cinnamon, baking soda, table salt, nutmeg, and coconut flour.
In a large bowl, combine the wet ingredients and whisk for 1-2 minutes by hand, with standing mixer, or handheld electric mixer – banana, zucchini, eggs, honey, and coconut oil.
Slowly add in the dry ingredients, mixing until just incorporated.
Spoon into muffin tins or loaf pans. For muffins, bake for 25 minutes. For 2 mini bread loaves, bake for 30-35 minutes. In both cases, they are ready when a toothpick comes out clean.
According to MyFitnessPal Recipe Builder, each loaf slice contains about 147 calories, 10 grams of fat, and 5 grams of protein.
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