Gluten-free zucchini muffins

Your future health can be predicted by the nutrient density of your diet.

~ Joel Fuhrman

The following muffin recipe, altered from the one linked here, is a staple in our household.

The ingredients may be expensive and not easily accessible to some, but when feeding young children, we go out of our way to get the highest quality ingredients.

These muffins are very nutrient dense and satiating. We bake them, eat them as part of a healthy breakfast, and freeze what's left, reheating as needed. 

Our granddaughters love them and, much to my surprise, occasionally eat them straight out of the freezer. They are very moist. People have trouble believing they are gluten-free.

Following is the recipe. (Seldom do I follow recipes precisely, but I followed this exact one before posting, and everyone enjoyed the outcome.) 

With a cup of raisins, dried cranberries or walnuts added, the recipe yields 18-22 muffins.

Ingredients:

3 large eggs

1 cup organic or slightly less: dark brown sugar and/or coconut sugar

2 teaspoons pure vanilla extract

1/4 cup organic sour cream

3/4 cup avocado or MCT oil, or melted organic butter

3-4 cups (360g) grated organic zucchini

2 3/4 cups (400g) all-purpose GF flour (I use Organic Cream of the Crop GF blend)

1 teaspoon aluminum-free baking soda

1 teaspoon aluminum-free baking powder

2 teaspoons ceylon cinnamon

1 teaspoon organic ground ginger

1/2 teaspoon organic nutmeg

2 tablespoons organic hemp hearts

2 tablespoons sprouted flax and chia

1/4 teaspoon sea salt

1 cup organic: raisins or dried cranberries, or walnuts, optional

Method:

Preheat the oven to 350°F (175°C).

 Place parchment baking cups in muffin tins.

Make the batter:

In a large bowl, beat the eggs. Mix in the sugar and vanilla extract. Stir in the grated zucchini and the melted butter.

In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, ground ginger, nutmeg, and salt.

Combine the wet and dry ingredients:

Stir these dry ingredients into the zucchini mixture. (Do not over-mix!) Stir in walnuts, raisins, or cranberries if using.

Fill the muffin pan:

Use a spoon to distribute the muffin dough equally among the cups, filling the cups up completely, above the surface of the muffin tin.

Bake:

Bake at 350°F on the middle rack until muffins are golden brown, 22 to 30 minutes. A toothpick inserted in the centre of the muffin should come out clean.