Tuesday, May 22, 2012

Grain Free Zucchini Muffins

In our quest for more grain free recipes I came across a few grain free muffin recipes. After trying some, swapping out ingredients and substituting others I developed one that we liked. This is a lightly sweetened muffin, perfect for children and breakfast. If you want it a little sweeter you can add extra honey or a few drops of liquid vanilla stevia. These freeze well. Just wrap them up individually and store in a freezer bag in the freezer.

Amelia loves them. They have a great texture and are moist.

Grain Free Zucchini Muffins

2 cups grated zucchini
6 eggs
1/4 cup apple sauce
1/4 cup vegetable oil or melted coconut oil
1/3 cup honey
1 teaspoon vanilla
1/2 teaspoon ground ginger
1 tablespoon pumpkin pie spice
1 1/2 teaspoon cinnamon
1 teaspoon baking soda
2 tablespoons ground flax seed
1/2 cup coconut flour
1 cup chopped toasted walnut

Mix wet ingredients together, set aside. Mix dry ingredients and walnuts together. Pour wet mixture into dry mixture and mix till combined. This batter does stick to cupcake papers so if you don't like that then you can butter and "flour" the muffin tins with coconut flour so they release easier or try a non stick spray. Bake at 350 for 20-25 minutes or until center is set.


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