momstown loves member recommended recipes! These Zucchini Muffins were shared on momstown Calgary north by a great member!
This recipe is from a new cook book I got as a gift, called "Babycakes – Vegan (mostly), Gluten-free (mostly), sugar-free Recipes from New York's Most Talked-About Bakery" by Erin McKenna. This is the first recipe I have tried from it, but it was delicious, so I just ordered her next book to from amazon.ca. As I type this, I have another batch baking in the oven…smells good! Next week I'm going to try the pumkin muffins for Thanksgiving!
2 cups whole spelt flour (you can sub reg. flour I'm sure or any gluten free all purpose baking flour mixure you use)
1/2 cup flax meal (very nutritious! I used Bob's Red Mill)
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon (I used the type from spice rack)
1 tablespoon ground ginger (I only used 1 teaspoon – from the spice rack again – 1 tablespoon seemed like too much ginger for my liking)
1/2 cup coconut oil (measure this melted – I just zap it in the microwave – it comes in a jar and looks like a white solid if you have never used it – high in omega-3 fatty acids, packed with lauric acid, and supports the proper function of the thyroid – promoting the metabolism – so good fat!)
3/4 agave nectar (I used Blue Agave Syrup I bought at Costco – I'm not sure if it's the same as the nectar but it worked well – you could probably use any liquid sweetner – like Maple Syrup if you wanted)
3/4 rice milk (I used Unsweetened Almond Milk – but I'm sure any "milk" would work)
1 tablespoon pure vanilla extract (if you are gluten-free, apparently you have to make sure this is GF)
2 cups shredded zucchini (it took about 1 very large zucchini – or 2-3 regular sized ones)
1. Preheat oven to 375F.
2. Line standard muffin tin with paper liners.
3. In a medium bowl, whisk together all the dry ingredients. Add oil, agave, milk, and vanilla to the dry ingredients and stir until the batter is smooth (do not over stir). Using a spatula, fold in the zucchini until it is evenly distributed through the mixture.
4. Fill each muffin cup most of the way up. Place on centre rack for 22 minutes, rotate the pan half way through. The finished muffins will bounce back slightly when pressed, and a toothpick inserted in the centre will come out clean. (Mine took a couple extra minutes)
5. Muffins in an airtight container at room temperature last for about 3 days. (I kept them longer no problem – it made almost 24 muffins).