Wednesday, April 1, 2015

Gluten Free Zucchini Muffins.......

These delicious muffins are from the cookbook Against the Grain. This is the first time I have baked gluten free from scratch and am thrilled with the results.  I also added 2 heaping tablespoons of coconut flour as well as a handful of walnuts after reading some of the reviews. Yummy!
  • 1-1/2 cup almond flour
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon nutmeg
  • 3 eggs, beaten
  • ¼ cup honey
  • 1 ripe banana
  • 1 cup shredded, unpeeled zucchini

Preheat oven to 350 degrees
Combine the dry ingredients in a small bowl.
Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until frothy and fully combined. Add the zucchini and beat again just enough to incorporate.
Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.
Spoon the batter into 2 mini loaf pans. You can also use this batter to make muffins.
Bake for 30-35 minutes until the middle is set and a toothpick comes out clean.


  1. It looks wonderful. I would love to try this, it is so nice to see a post Susan, I hope you have a wonderful Easter.

  2. Those muffins look yummy!
    I've not tried gluten free cooking, as we are not gluten intolerant.
    However, the recipe sounds so good, I just may have to give it a try :)
    Have a wonderful weekend, and a very Happy Easter!


  3. oooh, almond flour AND coconut flour. So gorgeous. They look perfect x

  4. These look and sound so good, happy Easter.

  5. These look so good! I think these would be welcomed by all, even those who don't necessarily eat gluten free. :)


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