Once I accepted my publisher’s offer to write my new comprehensive muffin book, I was determined to offer a slew of modern options. I am exceptionally fortunate that he went along whole-heartedly. One of my favorite chapters (it’s like choosing a favorite child–I love them all, for different reasons) is the Gluten-Free Muffins chapter, which features 88 new, original recipes.
If you’re new to gluten-free baking, fear not: it does not have to be complicated. Gluten-free flour options have grown extensively over the past few years, including all-purpose, gluten-free flour blends (i.e., you do not need to mix multiple flours and starches on your own), single grain gluten-free flours (e.g., quinoa, millet and teff), and grain-free flour, such as coconut and almond.
Muffins are a perfect place to begin, and, because I was just yesterday gifted with a box of humungous zucchini from my neighbor (thanks, Ellen!), I though I would share my recipe for almond flour zucchini muffins.
Working with almond flour is a snap, because no gums are starches are needed to hold everything together! Just an egg, some almond butter (or the nut/seed butter of your choosing) and some applesauce. I’ve packed these muffins with nutrition and kept the sweetness (I used coconut palm sugar, which has a low glycemic level) very low; you could even leave the sweetener out altogether to go more savory.
Warning: you may swoon as these bake: the scent of cinnamon will leave you dreaming of the cooler weather and winter festivities n the months ahead. It’s still in the 90s here in Texas, so I need to eat a few extra muffins to keep the dream alive.
I am certain you will love these muffins, regardless of your dietary needs or proclivities. Batter up!
- 1 cup almond flour or almond meal (I used the latter; either works!)
- 1 teaspoon ground cinnamon
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 large egg
- ⅔ cup unsweetened applesauce
- ½ cup smooth almond butter
- 2 tablespoons coconut sugar (or packed brown sugar)
- 1 teaspoon vanilla extract
- 1 cup grated zucchini, patted dry
- Optional: chopped seeds and/or nuts
- Optional: ¼ cup raisins, roughly chopped
- Preheat oven to 350°F. Line 9 cups, in a standard size 12-cup muffin tin, with liners, or spray with nonstick cooking spray..
- In a small bowl, whisk together the almond flour, cinnamon, baking soda and salt.
- In a medium bowl, whisk together the egg and apple sauce. Add the almond butter and vanilla, stirring vigorously until very well blended. Add the almond flour mixture, stirring until well blended. Stir in the zucchini (and any nuts/seeds, raisins, if desired)
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 17 to 21 minutes or until tops are golden brown and a toothpick inserted in the center comes out clean. Let cool in tin on a wire rack for 10 minutes, then transfer to the rack to cool.