With one mixing bowl, a few nourishing ingredients, and some time to bake, you can have amazing clean zucchini muffins! Even gluten-free muffins at the store tend to be dry, high in sugar, and contain low-quality oils. In order to avoid these ingredients, you can make your own at home, which is also amazing for meal prep for the week. Preparation is key especially on Clean 21.
A GLUTEN-FREE FLOUR THAT WORKS
I used a paleo baking flour mix so that I wouldn’t have to buy multiple flours to make the perfect gluten-free blend. It consists of almond flour, arrowroot starch, coconut flour, and tapioca flour. We also add chickpea flour into the mix to make these muffins fluffier and less dense.
The organic applesauce, coconut oil and maple syrup (or coconut nectar if you are on the cleanse) help to moisten these zucchini muffins as well as add some natural sweetness. Feel free to add different nuts or fruits into the mix to add variety. This way you can continue to make it again and again, and add different flavors each time.
SPRING INTO ZUCCHINI
It’s also the perfect season to be cooking with zucchini! It’s spring, which means this vegetable is in its peak season. Zucchini has so many benefits, including the fact that it’s rich in vitamin C, vitamin A, magnesium, folate, and potassium. When cooking with zucchini, it is best to buy organic. Why? Because this vegetable has a very thin skin, which means it absorbs a lot of what is sprayed on it.
These muffins are small but filling! The mixture of the coconut flour, almond flour, and walnuts will keep you full for a while, as it is rich in healthy fats. These zucchini muffins are great to take along with you for breakfast in the morning or as a snack on-the-go. If you feel inclined to add some extra protein to your muffins, you can add a few scoops of our Vanilla Daily Shake to the mix.
Makes 12 zucchini muffins
1 1/2 cups grated zucchini
1 tsp. vanilla
¾ cup maple syrup (or coconut nectar if cleansing)
1 tsp. baking powder
1 tsp. baking soda
1/4 cup melted coconut oil
1/4 cup unsweetened applesauce
2 flaxseed eggs (2 Tbsp. of flaxseed meal mixed with 5 Tbsp. of water)
1/2 Tbsp. cinnamon
2 cups Bob’s Red Mill Paleo Baking Flour
½ cup chickpea flour
½ cup chopped walnuts
Prep your ingredients.
Preheat oven to 325 degrees F and place your muffin cups into each muffin tin. Grate the zucchini.
In a large mixing bowl, whisk together maple syrup, coconut oil, applesauce, flaxseed eggs, and. Add vanilla, baking soda, baking powder, and cinnamon.
Lastly add the paleo baking flour, chickpea flour, shredded zucchini, and walnuts and whisk again to combine. The batter should be slightly thick.
Spoon the batter into each muffin cup and fill to the top of the cup. Cook until golden brown, for about 45 minutes.
Allow the zucchini muffins to cool for 15 minutes and then take them out of the muffin tin and enjoy!
Recipe and photos by Dorit Jaffe
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