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Gluten-Free Zucchini Muffin Recipe – Perfect for Thanksgiving

Marci Barton
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Skip store-bought and make your own healthy gluten-free muffins at home! Perfectly balanced taste and texture, these delicious gluten-free zucchini muffins will have you reaching for one at breakfast, lunch, and for your after dinner treat.
 
The best part of all is that you can eat these muffins guilt-free, knowing they’re not only gluten-free, but also packed with nutrients for a yummy and addicting snack or perfect addition to your dinner entree.
 
This recipe makes 12.
 
gluten_free_zucchini_muffin
 

Ingredients:

  • 2 tbsp. ground flax
  • 1 medium banana (the spottier the better)
  • ½ cup applesauce
  • ¼ cup pitted dates (approx. 8)
  • 1 tsp. vanilla
  • ¼ cup melted coconut oil
  • ¼ cup almond milk (or alternative of your choice)
  • 1 cup sorghum flour
  • ⅓ cup almond meal or flour
  • 3 tbsp. coconut flour
  • 1 tsp. baking soda
  • 1 tsp. cinnamon (plus ½ tbsp. for topping)
  • ¼ tsp. salt
  • 2 cups shredded zucchini
  • 1 tbsp. date or coconut sugar
  • ½ cup chopped pecans (optional)

Preheat the oven to 350 degrees. Mix the flax with 5 tbsp. of water. Set aside and let sit for 10 minutes to thicken.
 
In a food processor, add the first 7 ingredients. Process on high until all ingredients are blended. Add the sorghum flour, almond meal, coconut flour, baking soda, and 1 tsp. each of cinnamon and salt. Process by pulsing the food processor until the ingredients incorporate, approximately 20 times.
 
In a separate bowl, add two cups of zucchini and chopped pecans (if using). Add dough from the food processor and mix well. Fill 12 silicone muffin cups with the dough. Combine ½ tbsp. of cinnamon with date or coconut sugar, and then sprinkle on top of the muffins.
 
Bake for 30 minutes. Let cool for 15 minutes before removing from the muffin cups. Store in an airtight container in the refrigerator for up to three days.
 

 

About Sorghum Flour

Originating in Africa, this gluten-free grain is a mainstay staple in India and Africa. Known for its light texture and slightly sweet taste, sorghum flour is a great substitute for gluten-free baking and delivers a super nutrient punch of fiber, protein, iron and antioxidants. Sorghum also stands above whole wheat flour in terms of glycemic load, yet is almost identical in taste and texture.
 

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Marci Barton

Marci Barton is a home-based mom who loves clean eating and crafting delicious recipes. Find more of her good eats and articles on life at stewardchicks.com

stewardchicks.com

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