I have been a serious slacker recently when it comes to the foods that I am feeding my family. You see, a few years ago I decided to ditch processed foods and feed my family healthy homemade real foods. I became very aware that I had strayed from my real food path recently and decided that it was time to clean out my cupboards and get back on track.
While sorting through my dry goods I realized that I had an abundance of almond flour, coconut flour and oat flour. This reminded me that I should also focus on preparing gluten-free foods. So, I sat down and created a kick ass meal plan for the week that included an abundance of healthy homemade foods. The first snack to make on my meal plan was gluten-free zucchini banana muffins.
My kids love muffins (how can you not?) and I enjoy the opportunity to place healthy items in the muffins such as zucchini when I. Yes, I throw in a handful of dark chocolate mini chips in the mix but hey it’s a muffin and it’s a snack! My kids totally love these gluten-free zucchini muffins, they even ask for them for dessert, it seems that our return to real food eating is a success!
Here is what you need:
- 1/2 cup coconut flour
- 1/4 cup almond flour
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 4 eggs or egg substitute
- 1/3 cup raw honey
- 1 teaspoon vanilla
- 2 tablespoons of coconut oil
- 1/2 teaspoon apple cider vinegar
- 1 ripe banana
- 2 small zucchini
You need to mash your banana and dice or shred your zucchini. I peel the zucchini as to avoid the “what’s the green stuff in my muffin?” question, this is totally up to you.
- a small handful of dark mini chocolate chips or raisins (totally optional!)
Here is what you do:
Preheat the oven to 350F. Fill a muffin pan with liners. I used my mini muffin tin because I had left over liners from a recent homeschool get together.
Place eggs (or egg substitute), honey, vanilla, and coconut oil in a food processor.
Mix until well combined. Next add dry ingredients and mix until combined. Allow the mixture to set for about 3 minutes for the coconut flour to absorb the liquids. Add the apple cider, banana and zucchini and mix. If you are adding chocolate chips do this now and simply pulse the processor a time or two until completely mixed.
Scoop the batter into the lined muffin pan. Bake for 15-20 minutes if you are making mini muffins or 20-25 minutes for full-sized muffins until it passes the toothpick test.
Cool and enjoy!
I keep my leftover muffins in a glass dish in the refrigerator. Do you have a favorite gluten-free snack, please share it in the comments!
To see all of my recipes please click here.
If you liked this post, you may also enjoy (click on image for recipe):