Grain free. Nut free. Soy free. Dairy free. Gluten free. Low carb.
These muffins are a creative way to use up the endless amount of summer zucchini coming out of your garden or being dropped off by your neighbor from their garden. I don't have a garden currently but am lucky enough to have a neighbor who does:)
Last week our neighbor dropped off a big harvest and after making lots of zucchini pasta, I had to think of something else. And that is how this muffin recipe was born. You can make a regular or chocolate version of these muffins that are both super moist, fluffy, delicious, and filling! These are incredible and packed with vegetables and fiber to keep your blood sugar stabilized. A MUST TRY!!
I like to pre-shred the zucchini onto some tea towels or paper towels and let it sweat out some moisture. Then blot with the towels to get rid of more moisture before using in the recipe. Store leftover shredded zucchini in 1 cup serving sizes in a freezer safe zip lock. This will allow you to defrost it at a later date for another batch of these fabulous muffins when a craving strikes! And it will...these are addictive! You can also stir shredded zucchini into a pasta sauce or casserole or lasagna for some added veggies:)
Lately, I've been experimenting with nut free flours and avoiding coconut specifically and was really surprised to find Tiger Nut Flour which I absolutely LOVE! It has both sweet and nutty notes and nice light texture. Despite its deceptive name, Tiger Nuts are not nuts are all, they are actually from the tuber family. So they are perfect for those who want grain free and nut free flour options. You can read more about tiger nuts and tiger nut flour on my post: What is Tiger Nut Flour? In the meantime, check out this recipe...you will not be disappointed!
Zucchini Bread Muffins (PRINT RECIPE)
Makes 12 muffins
1 ¾ cup tiger nut flour**
1 ½ teaspoons ground cinnamon
½ teaspoon nutmeg
1 teaspoon baking soda
½ teaspoon salt
3 organic, pastured eggs
¼ cup honey, agave, or coconut nectar
½ cup applesauce
1 heaping cup shredded zucchini (with green peel on)
For the Chocolate-Zucchini Muffins: (use same recipe above with adjustments listed below)
*Each muffin has a total of 10 grams of sugar, but keep in mind that 5.8g of these come from the tiger nuts naturally. The remaining amount is the honey. You can ditch the sweetener completely and increase the apple sauce by 3 tablespoons if you are watching your sugar intake closely. I did this on one of my batches and the muffins still had a good amount of sweetness to them.
**You can find Tiger Nut Flour online on Amazon or Thrive Market and it is also making its way onto shelves at some Whole Foods and other natural grocery stores. If you can’t find it, you can substitute almond flour here in the same amount if you’d like.
Let me know what you think! Enjoy...
Billie Shellist, FDN-P
I practice functional nutrition, an approach that allows me to look at your entire health history and help you find the "root causes" of your chronic health complaints.
This cuts out the trial and error process and helps you get real symptom relief and resolution!
Food is medicine and knowledge is power -I hope you enjoy my anti-inflammatory recipes which are gluten, dairy, and soy free as well as very low grain and sugar.
If you'd like to heal from the root cause(s) of your chronic symptoms, try starting with a complimentary 15-minute consultation. Click here to request your free session.