I’m sure you can tell by now that I love muffins. They make such a perfect snack and are a great way to combine nutrients. I have always love zucchini bread and muffins and wanted to come up with a gluten free recipe of my own. After a little research I came up with a few ideas and created an awesome recipe (in my humble opinion 🙂 ).
Ingredients:
Wet
- 3 cups grated organic zucchini (about 2 medium sized)
- 1/3 cup organic coconut oil, melted
- 1/2 cup organic applesauce
- 1 cup organic brown sugar
- 2 organic eggs
- 2 tsp organic vanilla extract
Dry
- 2 cups Bob’s Red Mill gluten free all purpose flour
- 1 cup cooked organic quinoa
- 1/2 cup organic flaxseed meal
- 2 tsp baking soda
- 1/4 tsp sea salt
- 2 tsp organic ground cinnamon
- 1/2 tsp organic ground nutmeg
- 1/2 cup organic raw walnuts, chopped
1. Preheat oven to 350F and line your muffin tin with parchment cups.
2. In a large bowl add dry ingredients together.
3. In a medium bowl combine coconut oil, applesauce, brown sugar, eggs, and vanilla extract and mix together. Add in grated zucchini and combine.
4. Add wet mixture to the dry ingredients and mix well. Add in walnuts.
5. Pour batter into muffin cups, filling each about 2/3 full. Bake at 350F for 20 – 21 minutes for full size muffins and 15 minutes for mini size muffins. I like to bake a combination of both 🙂 Remove carefully from pan and allow to cool on a wire rack.
Enjoy!
shortywhatwhat 