Zucchini Muffins

 

 

gluten-free ~ dairy free ~ refined sugar-free ~ vegan option

I don’t know about ya’ll but back to school pandemonium is still in full swing at my house. A prime example, would be this blog post and how ungodly late I am in posting it. It never ceases to amaze me how easy it is to get of a routine and how fucking hard (pardon my french) it is to get back into one! And again….borrowing from the French…..I say c’est la vie! 

Now, let’s get down to business and talk muffins! More specifically, zucchini muffins! My mom is a master gardener and always has a plethora of zuchinni. And if she lets them go long enough on the vine, they are HUGE! Those are the ones we want to make these muffins. This recipe is so simple that you can make two batches in no time.

The best part about this recipe is that there is no zucchini shredding involved! Just peel off the skin, scoop out the seeds and you are ready to go! I like to make one pan of muffins, which are great for school snacks and two mini loaves to either gift or snack on at the house. This recipe also freezes great so i can pull out as many muffins as I need and keep the rest fresh! Now, go find that monster zuchinni and get to baking! Your kids will love you and you can secretly smirk that they are eating veggies. Enjoy! nom nom

I made a few minor tweeks to a recipe I discovered on  There Is Life After Wheat blog  

 

Ingredients

  • 1 cup of oil; I like avocado or canola
  • 3 large eggs or flaxseed eggs if making vegan
  • 2 teaspoons of vanilla extract
  •  3 cups of peeled and largely chopped zucchini
  • 2 cups coconut sugar; or sub 1 cup of unsweetened applesauce for 1 cup of sugar
  • 3 cups gluten-free flour mix; I like Cup4Cup or Bob’s 1:1 GF flour
  • 1 tsp salt
  • 1 tsp Baking Powder
  • 2 tsp Baking Soda
  • 1 1/2 tsp cinnamon
  • 1/2 -3/4 cup of chopped nuts; I like pecans or walnuts (optional)

 

  1. Grease or place muffin liners in tins. Preheat oven to 350.
  2. In your blender, add oil, eggs and vanilla and blend until incorporated.
  3. Add in zucchini and blend until completely smooth. You should end up with 4 cups of liquid.
  4. Add in sugar and blend.
  5. Add in remaining ingredients, except the nuts and blend. If you are using nuts, remove the blade and stir them in at this point.
  6. Pour batter into your prepared muffin tins. Bake at 350 for 18-22 minutes.

*If you would rather make mini loaves, bake for 22-28 minutes or until inserted toothpick comes out clean.

 

Banana Oat Bread

Lately, we seem to always have overripe bananas laying around our house as my kids and hubby seem to be on some sort of cyclical banana eating pattern. As for me, I have a textural aversion to bananas and can only eat them in baked goods or pulversized in a chocolate smoothie. So with this weeks batch of overripe bananas I decided to try a recipe I had pinned from the Minimalist Baker blog. This banana bread is hearty with a mild sweet nutty flavor and paired perfectly with my afternoon almond latte. Enjoy! nom nom

Adapted from Minimalist Baker

4 ripe bananas

1 egg or flaxseed egg

2 TBS honey

1 1/4 cups GF oats

1/4 cup brown sugar; I use sucanat as an unrefined option.

1 1/4 cups almond flour

3 TBS coconut oil, melted

3 1/2 tsp baking powder

1/4 cup coconut sugar

1/2 tsp cinnamon

1 1/4 cups gluten free flour mix #1 or a store bought GF all purpose flour mix

3/4 tsp sea salt

1 tsp vanilla

3/4 cup almond milk

  1. Preheat oven to 350. Grease a loaf pan or 4 mini loaf pans with non stick spray or coconut oil.
  2. In a medium bowl, whisk the almond meal, flour, oats and baking powder together. Set aside
  3. Mash bananas in large bowl. Whisk in remaining ingredients. Add flour mixture and stir to combine. Pour into loaf pan or divide amone the 4 mini loaf pans.
  4. For the large loaf pan bake bread for 60-75 minutes; 40-44 minutes for mini loaves. The bread should feel firm and golden brown on top.
  5. Let it cool completely or it will crumble!!!
  6. Store in container for a few days. Freeze for longer storage.