2016-08-25

Gluten-Free Flaxseed Zucchini Muffins


Gluten-Free Goddess Zucchini Flax Muffins Recipe


A zucchini muffin to love.


Call me old fashioned. But I'll stand by this... Baking can be romantic. And warm, fresh baked muffins can mean love is afoot (we can use a little more love in this world right now, don't you think?).

So if you've got an extra late zucchini kicking around the garden, darling- harvest it ASAP! Grate it up. And bake these fabulous zucchini flaxseed muffins pronto.

What the world needs now is love.






Gluten-Free Goddess Zucchini Flax Muffins Recipe


Gluten-Free Goddess Zucchini Flaxseed Muffins Recipe

Recipe posted September 7, 2014 by Karina Allrich.

Serve these tender, grainy wheat-free breakfast muffins fresh and warm from the oven, or slice cooled muffins in half, butter and grill them on a griddle.

Preheat your oven to 375ºF. Line a 12-muffin pan with paper liners.

Ingredients:

1 rounded cup of fresh, grated zucchini (I partially peel my zukes, in stripes)
1/3 cup sorghum flour or brown rice flour
1/3 cup GF millet flour
1/3 cup GF corn flour
1/3 cup potato starch or tapioca starch
1/3 cup GF flaxseed meal
2 teaspoons baking powder
3/4 teaspoon xanthan gum
1/2 teaspoon fine sea salt
2 teaspoons cinnamon
1 cup brown sugar
1/3 cup light olive oil or coconut oil
2 large free-range organic eggs, beaten or egg replacer (1/4 cup liquid)
2/3 cup soy milk, or non-dairy milk
1 teaspoon fresh lemon or orange juice
2 teaspoons bourbon vanilla

Option:

1/3 cup chopped walnuts or pecans

Instructions:

Press the grated zucchini with a paper towel to remove as much moisture as you can. After pressing, fluff with a fork. Set aside.

In a large mixing bowl, whisk together the flours, starch, flaxseed meal, baking powder, xanthan gum, sea salt, and cinnamon. Add in the brown sugar and stir.

Add the oil, lemon juice, eggs, and soy milk. Beat to combine and continue to beat on medium high until the batter is smooth- about two minutes.

Add in almost all of the shredded zucchini (I save out a few shreds to decorate the tops) and stir by hand to combine. If you are adding nuts to the batter, stir them in.

Using a spoon, drop the batter into the muffin cups and smooth the tops. Add a few shredded zucchini strands to the tops.

Bake in the center of a preheated oven until the muffins are golden and firm- about 20 to 25 minutes. Test doneness with a wooden pick- it should emerge clean.

Cook time: 20-25 minutes

Recipe Source: glutenfreegoddess.blogspot.com

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Make today delicious.