Monday, October 3, 2016

Zucchini Mini Muffins

You can't go wrong with a good zucchini bread or muffin recipe in your back pocket. This is a egg-free, dairy-free, nut-free version. Pretty similar recipe to many of my other muffin recipes, with a good heaping cup of shredded fresh zucchini. A classic muffin recipe that turns out so moist and cakey every time and seems much more decadent. It's hard to imagine you are eating a fibrous veggie along with such a treat. 
Somehow I managed to score 4 LARGE zucchini from the farmers market last weekend for only 2 dollars! We have been eating zucchini everything. Sautéed, zoodles, brownies, and muffins. Yet, last week, I did miss posting a "Tuesday-muffin-recipe"- and that's so "ME", just as I think something will stick. I miss a week. Ha! 
And since zucchini season is long gone and won't come again for many moons, I'm trying to take advantage and put some chopped and shredded in the freezer. Yes, I am making a stockpile of winter squashes too, but these green babies are one of my favorite veggies so I'm enjoying them fresh. Lots of good fiber and just look at them.... it looks like I took home four newborn babes from the market. 
Zucchini Mini Muffin Recipe
{gluten, dairy, soy, egg, nut, and seed-free}
1 1/2 cup of certified GF oat flour (I grind my own out of GF rolled oats)
1/2 cup of white/brown rice flour
1/4 cup of tapioca flour
1/4 cup of potato starch
1 ts. of baking soda
1 ts. of sea salt
2 ts. of baking powder (Hain brand corn-free)
1/2 ts. of ground cinnamon
1/2 ts. of ground ginger
2/3 cup of coconut palm sugar
1/4 cup of unsweetened applesauce
1/4 cup of maple syrup
1/2 cup of coconut milk beverage
6-10 drop of essential lemon oil (or lemon flavor)
1/4 cup of fresh lemon juice
1 heaping cup of fresh shredded zucchini
1/2 cup of soft or melted coconut oil

optional additions:
add1 cup of fresh/frozen blueberries
1 cup of mini chocolate chips (enjoy life brand)

Mix all the wet ingredients in a large mixing bowl, and then add all the dry ingredients. Pour into 24 mini muffin tins, and bake in a 350 degree oven for about 22 minutes.  Or you can make 12 large muffins. and the large will need to be baked for 25-28 minutes. The muffins need to cool for at least 10 minutes to avoid tongue burning :) 
Much love and ENJOY!

No comments:

Post a Comment