Spiced Zucchini Muffins | Gluten-Free, Dairy-Free
These delicious and gluten-free muffins are filled with dietary fiber from the zucchini, millet flour, and sorghum while also fragranced with wonderful spices.
Ingredients
- 1 large zucchini, finely grated
- 1 cup organic coconut sugar
- 1/2 cup high-quality olive oil
- 2 tsp homemade vanilla extract
- 2 large eggs
- 3/4 cup millet flour
- 3/4 cup sweet "white" sorghum flour
- 1 tsp guar gum
- 1/2 tsp baking soda
- 1/2 tsp aluminum-free baking powder
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground nutmeg
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/2 tsp pink Himalayan salt
- 2-3 tbsp organic raw cane sugar
Instructions
- Preheat oven to 350 degrees. Line a 12-cup muffin tin with paper liners.
- Wash, rinse and dry the zucchini before you grate it. Set aside.
In a stand mixer or large bowl, combine the coconut sugar, EVOO, vanilla and eggs. Add the flours, guar gum, baking soda, baking powder and spices (but don't add the raw sugar yet). Mix at medium speed until well combined.
- Add the grated zucchini and beat on a high speed until creamy. Use an ice cream scoop to divide the batter into the wells of the muffin tin (about 2/3 full). Sprinkle with the raw cane sugar (this is optional but it does add a nice little crust).
Bake for 24 minutes or until a toothpick inserted in the middle comes out clean. Oven temperatures vary so start checking around 20 minutes. Smell really is a great indicator of doneness.
Let cool completely on a cooling rack and then store in a container in the fridge for the week.
Nuke for a few seconds in the morning and you have a wonderful, moist, healthy and delicious breakfast! Enjoy!