:: Gluten-Free Zucchini Muffins ::
These perfectly healthy Zucchini Muffins make for a great breakfast, afternoon snack, or side dish in your packed lunch! They are grain-free {gluten-free}, dairy-free, and paleo! They are easy to whip up, using only a food processor or powerful blender, such as a Vitamix. {I even made my own almond flour by throwing a handful of raw almonds into my food processor, before getting started with the rest of the recipe!} These healthy muffins are packed full of fresh shredded zucchini, providing you with a good source of vitamin C and phytonutrients. The eggs and almond flour give you a good dose of protein, while the coconut flour provides you with much needed fiber. These marvelous muffins are ever-so-slightly sweetened with use of a single banana and honey. I know that you will love them! The batch that I whipped up was gone within minutes! Even my child who won’t eat anything green, gobbled these up, and came back for more! Enjoy, my friends!
TIPS:
- If you decide to make your own almond flour, my suggestion would be to make extra {for your next batch of healthy muffins}. Simply grind more, and save the rest in an airtight container in your refrigerator.
- Do the same with your zucchini, only save the reserves you shredded in your freezer. Simply defrost prior to using!
- If you’re not a fan of coconut oil, you can replace with an equal amount of melted butter {cool before adding to the recipe}. However, the recipe will no longer be dairy-free.
- These healthy muffins are super moist, with use of the zucchini, banana, and coconut oil. I would plan on using cupcake liners, because they have a tendency to crumble {also due to the almond flour}, when taken out of the muffin tin.
- If you choose to not use cupcake liners, allow time for the muffins to cool completely before removing from the muffin tin. This should ensure that they stay together.
- If you happen to have leftovers, store the remainder in the refrigerator for up to three days.
Gluten-Free Zucchini Muffins
Ingredients
- ½ cup coconut flour
- ¼ cup *almond flour
- 1½ teaspoons pumpkin pie spice {or 1 tsp. cinnamon + ¼ tsp. nutmeg}
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ⅓ cup honey
- 1 teaspoon vanilla
- 2 tablespoons coconut oil
- ½ teaspoon apple cider vinegar
- 1 banana mashed
- 1 cup unpeeled finely shredded zucchini (about 2 small zucchini)
Instructions
- Preheat the oven to 350F. Grease or fill a standard-sized muffin pan with cupcake liners.
- Combine the coconut flour, *almond flour, pumpkin pie spice, baking soda, and salt in a bowl. In the bowl of a food processor, pulse together the eggs, honey, vanilla, and coconut oil until well combined. Add the dry ingredients to the wet, and pulse to combine.
- Allow the mixture to sit for 3-5 minutes for the coconut flour to absorb the liquids. Add the apple cider vinegar, banana, and fresh zucchini. Pulse to combine.
- Scoop the batter into the the muffin pan, filling approximately 2/3 full. Bake for 20-25 minutes until a toothpick inserted into the center of each muffin comes out clean. Cool and enjoy! Keep leftover muffins in the refrigerator.
Notes
