I know there a million recipes for gluten free zucchini muffins, but let me just tell you, you have not had a gluten free zucchini muffin until you have had this one. In fact, I have another recipe for gluten free zucchini muffins that I have made for my kids so many times, but these blow them away.
Not only do they have more flavor, you also do not have to mix your own flour. Yay! Because I know that can be so daunting.
I totally get it. Right now, I am in that hard season of parenting little ones. I have been busy potty training my youngest and I completely forget how hard it was. So my goal is to deliver delicious, easy recipes that you will love without dreading the work involved in making them.
But let’s talk about something else for a minute. Do you have a garden?
Having a garden is definitely something on my bucket list. I imagine myself in one of those big beautiful gardening hats with my gloves and basket of tools just loving all of the delicious vegetables and spices that have the potential to grow.
I watched my grandparents and mom work in their garden growing up. They planted tomatoes, cucumbers, eggplants, lots of basil, watermelon and zucchini. It was their passion, hobby and way of life. Eating from the garden was a delight. I really hope to build a garden for my kids someday.
–> Pin it here now
My Ingredients
I already mentioned that I only used one flour for this recipe. I have been using King Arthur’s all purpose gluten free flour in my baking with great results. They carry a few other gluten free blends but at this point in my baking I have been trying to simplify things so I am really trying to make this one work. So far so good.
The most important thing to remember here is not to forget to add the xanthan gum. This flour blend does not include it so it is important you remember to add that 1/2 teaspoon.
I also decided to use flax eggs in this recipe instead of egg replacer to give it just a little more fiber and nutritional value. Sometimes, I also think they provide just a little more moisture than the Bob’s Red Mill egg replacer I typically use. Since this batter tends to be thick I can appreciate that extra moisture.
Also, I plan to do an individual blog post about this, because I know we are all trying to stay away from refined sugar. My recipes do contain sugar, but let me be clear, it is not the traditional C&H gross refined kind. I only by organic cane sugar and my preferred brands are Global Organics Native and Wholesome.
I recently realized that I never specified that before and that you might have thought I was feeding my kids loads of the bad stuff. So I know that sugar is not great to begin with, but I have always had trouble with other types of sweeteners. I just simply do not like the taste. To me taste is everything and moderation is key.
My Method
I did a couple of specific things to make these muffins. First, I grated my zucchini in a food processor. Not only was this so much easier than using a handheld grater, but it also gives you a “drier” grated zucchini. Does that make sense?
Let me explain. When I use a handheld grater, the zucchini tends to be smashed up a little more and it becomes watery. This will add more moisture to your batter and the results will be different.
The other very important thing to remember to do is to use a spatula to mix the wet mix, dry mix and zucchini together. I show you how to make these in my step by step look over my shoulder video below. Check it out for all the details.
Take a look over my shoulder to see exactly how to make these muffins
Remember to post a picture of your gluten free zucchini muffins in my Stay Gluten Free Community (it’s FREE to join, click here now). I would love to see your results.
I hope you love these muffins as much as we do.
Until Next Time!
The post Gluten Free Zucchini Muffins appeared first on Stayglutenfree.com.
Gluten Free Zucchini Muffins
Ingredients
- 255 g 1 1/2 Cups King Arthur's All Purpose Gluten Free Flour
- 1/2 tsp Xantham gum
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 tsp cinnamon
- 1/4 tsp Nutmeg
- 90 g 1/2 Cup Organic cane sugar
- 90 g 1/2 Cup Packed light brown sugar
- 1/2 Cup Canola oil or melted coconut oil
- 3 tbsp golden flax meal
- 9 tbsp Warm water
- 2 Tbsp Vanilla extract
- 1 Cup Grated Zucchini (about 1 large zucchini)
Instructions
- In small bowl mix the golden flax meal and warm water to make your flax eggs and set aside for at least 15 minutes to thicken.
- Grate zucchini using a food processor. Set aside.
- Preheat oven to 325 and line muffin pan. Set aside.
- In medium bowl measure and whisk together flour, xanthan gum, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In stand mixer bowl, combine sugars, oil, flax eggs and vanilla. Mix for 2 minutes until combined. Mixture will begin to look like a batter.
- Remove bowl from mixer.
- Add dry mix and zucchini and continue to mix batter with a spatula until batter is formed. It will be thick.
- Evenly distribute batter into muffin liners.
- Bake for 25-28 minutes. Test with toothpick to confirm they are done.
- Let cool, serve and enjoy!