{Gluten-Free} Zucchini Muffins

A muffin with a cup of tea — or coffee — just hits the spot on a foggy morning like the ones we’ve been having here. A slight precursor to fall? Or just the typical Northern California summer weather? Either way, it makes my plants happy not to have the sun baking down on them all day and it makes things feel very cozy to be wrapped in a quiet blanket of gray mist until late morning, so I’ll take it. Along with a gluten-free zucchini muffin, please.

There’s no way around it — I love these muffins. The recipe calls for just a half cup of maple syrup to sweeten the batch, and each muffin turns out plenty sweet. A combination of oat and almond flours balance each other perfectly so the muffin is slightly hearty yet very tender. Toasted walnuts add crunch and the shredded zucchini plus the almond flour adds moisture. I’m going to do a version with carrots this fall; stay tuned for that.

Til next time — N xx

Need substitutions? Try sorghum flour for the oat flour and teff flour or tiger nut flour for the almond flour. Swap honey or cane sugar for the maple syrup.

{Gluten-Free} Zucchini Muffins

Recipe by Nicole SpiridakisCourse: Breakfast

Servings

12

servings

These muffins are easy to make dairy free. Add 3 teaspoons vinegar to 2/3 cup coconut milk and let stand for 10 minutes, then use in place of the buttermilk in the recipe.

Ingredients

• 3/4 cup roughly chopped walnuts, toasted (optional)

• 1/3 cup melted coconut oil

• 1/2 cup maple syrup

• 2 large eggs

• 2/3 cup buttermilk (see head notes)

• 1 teaspoon pure vanilla extract

• 123 g (about 1 cup) almond flour

• 123 g (about 1 1/4 cups) gluten-free oat flour

• 1 teaspoon ground cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon fine sea salt

• 1/4 teaspoon ground nutmeg

• 1 1/2 cups grated zucchini

Directions

• Preheat oven to 375 F. degrees Fahrenheit. Line a 12-cup muffin tin with liners or grease lightly with coconut oil.
• In a medium mixing bowl, whisk together the coconut oil and maple syrup. Whisk in the eggs, whisking until well combined. Add the buttermilk and vanilla and whisk to combine,
• In a large mixing bowl, whisk together the flours, cinnamon, baking powder, baking soda, salt and nutmeg. Pour the wet ingredients into the dry and stir together until no flour shows. Add the zucchini and the nuts if using and stir to incorporate.
• Divide the batter evenly between the 12 muffin cups. Place in the oven and bake for 20-25 minutes, until a toothpick inserted into a muffin comes out clean.
• Remove tin from oven and place on a wire rack to cool for 5 minutes, then remove muffins from the tin and let cool completely. Muffins will keep in the fridge in an air-tight container for up to 7 days.