Tag Archives: Chia seeds

Sugar-free, gluten-free zucchini muffins

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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
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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.

Make your chia “eggs” by combining 2 T of chia seeds with 6 T of water and let it sit to absorb the water. Get to work grating the zucchini.
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Toss all the ingredients in a bowl.
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Stir.
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Grease your muffin tin with some of the coconut oil. Portion the dough into the muffin tin. I fill the cups about half way.
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Bake for about 14 minutes.
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Enjoy with a latte on the comfort of your couch!

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