Grain-free Zucchini Muffins
On Christmas Eve my cousins were showing me around their veggie patch and kindly handed me a giant marrow straight from the garden. As grateful as I was, I had no clue what I was going to use it for.
When I came across a grain-free zucchini bread recipe that same week, I jumped up and got baking straight away!
I made a loaf to start, followed by two batches of muffins. With only one left in the muffin tin I’m tempted to make another batch today. They are a great on-the-go breakfast and ideal for lunch boxes!
1-1/2 cup almond flour
2 tablespoons coconut flour
2 teaspoons cinnamon
½ teaspoon nutmeg
1 teaspoon bicarb
½ teaspoon Himalayan salt
3 eggs (or substitute with flax eggs if vegan)
¼ cup raw honey (or maple / rice syrup if vegan)
1 ripe banana
1 cup shredded, unpeeled zucchini / marrow
Pecan nuts, ground (optional)
Walnut pieces (optional)
Cranberries / raisins / choc chips (optional)
Preheat oven to 180 degrees C.
Grate the zucchini and pat dry with kitchen towel. It if too wet it will make the loaf soggy.
Combine the dry ingredients in a small bowl.
Separate the eggs. Beat the egg whites until stiff.
Place the egg yolks, honey and banana in a mixing bowl and beat with an electric beater until frothy and fully combined.
Fold in the egg whites.
Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into prepared loaf tin or muffin pan.
Sprinkle on some crushed walnuts.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.
– add grated carrot instead of zucchini to make carrot muffins.
– add choc chips, raisins, cranberries to the mixture.
Recipe modified from Against All Grain.
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