Why I’ve taken so long to post this recipe I don’t know. And I’m sorry. You need to make these muffins if you are living in the gluten free world. Or even if you aren’t, just make them with regular flour. My non-gluten-free-friends I have offered these to give them a big thumbs up.
I make these muffins every couple of weeks and freeze them. Every morning I pull out a muffin for my husbands and my lunch. Hubby actually told me the other day that one of the best parts of his morning is his morning muffin with coffee as his desk. Awwww now that’s love! ❤
The fear with making a new GF recipe is that it will come out dry, tasteless and boring. This muffin is none of those things, in fact it’s just dang delicious. And since it has 3 1/2 cups of grated zucchini, it has a third of a serving of veggies in 1 muffin. I consider that pretty substantial. I also love that it doesn’t use up a ton of my precious, and very expensive, stash of gluten free flour. The oat flour adds a bunch of soluble fibre and nutritious energy to these beauties.
I use chocolate chips because, again, they are dang tasty. If you prefer you may use raisins or chopped nuts instead. The chocolate is good though….trust me.
Recipe from Gluten Free on a Shoestring
3 1/2 cups grated fresh zucchini and/or yellow squash (I used almost 4 small zucchini)
1 1/2 cups all purpose gluten free flour (or quinoa flour)
3/4 teaspoon xanthan gum (omit if your blend already contains it)
2/3 cup certified gluten free oat flour (or just grind up certified gluten free rolled oats into a powder)
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
2 teaspoons ground cinnamon
1/2 cup packed light brown sugar or palm sugar
1 cup raisins (can replace with chopped nuts, chocolate chips or another small dried fruit)
1/2 cup virgin coconut oil, melted and cooled or other liquid oil
4 eggs at room temperature, beaten
1/2 cup buttermilk, at room temperature (can replace with 1/2 cup unsweetened almond milk, soured with 1/2 teaspoon white wine vinegar which is what I did)
Preheat your oven to 350°F. Grease or line 2 standard 12-cup muffin tins and set them aside.
Prepare the zucchini/squash. Place the grated zucchini and/or yellow squash in the center of a large clean tea towel, gather the towel around the zucchini, and twist tightly to squeeze out as much liquid as possible. Set the zucchini aside.
Make the batter. In a large bowl, place the all purpose flour, xanthan gum, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well. Add the brown sugar and whisk again to combine, breaking up any lumps. Add the grated zucchini and mix to combine, breaking up any clumps in the grated zucchini. Add the chocolate chips or raisins, mix.
Mix together in a separate bowl, coconut oil, eggs and buttermilk. Mix into the dry ingredients and stir well to combine. The batter will be thick but not stiff.
Bake the muffins. Fill the prepared wells of the muffin tins about 2/3 of the way full with batter. Place them in the center of the preheated oven and bake for about 20 minutes, or until the tops of the muffins spring back when pressed gently and a toothpick inserted in the center comes out mostly clean, or with a few moist crumbs attached. Remove from the oven and allow to cool for at least 5 minutes before transferring to a wire rack to cool completely.
- Freeze for later. These muffins freeze very well in a freezer-safe container. They can be refreshed in the toaster oven before serving.