There’s a bakery in my neighborhood that has truly perfected the muffin. Perfectly cooked crust, soft and fluffy inside, and perfection when paired with a latte.
With muffins this good nearby, I rarely venture into the world of muffins myself. I guess you could say I’m a buy (vs. build) kinda girl when it comes to muffins. But when I stumbled upon a sugar-free, gluten-free recipe for zucchini muffins, I knew I had to try it out. These muffins are totally different than your typical bakery muffin – they are savory, and have a remarkably buttery taste even though they have no butter. Plus the recipe couldn’t be easier; the hardest part is grating the zucchini. The Huz eats about 6 of these in one sitting, so I usually make 2 batches at a time.
Zucchini muffins, makes 12 muffins, adapted from the Clean Program Blog
-2 1/4 c almond flour
-2 chia seed “eggs” (2 T chia seeds soaked in 6 T water), you can also use 2 eggs
-1 1/2 cups grated zucchini
-3/4 t sea salt
-1 t baking soda
-1 t cinnamon
-1/3 cup coconut oil, plus a little extra for greasing the muffin tin
Let’s do this:
Preheat your oven to 425. If your coconut oil is solid, you can liquify it by putting it in a ramekin and sticking it in the oven while you prepare the rest of the recipe.
Enjoy with a latte on the comfort of your couch!