Grain-Free Zucchini Muffins
Grain-Free, Gluten-Free, Nut-Free, Dairy-Free, Paleo
This zucchini muffins recipe is not only allergy-friendly, but it tastes just like the traditional muffins we grew up with, thanks to our cassava flour! They are perfect for breakfast to-go with your coffee or tea.
The addition of cinnamon & ginger in these veggie-packed muffins make them the definition of "sugar, spice, and everything nice." Your kids will love these with a glass of milk.
Ingredients
- 1 ¼ cup Otto's Naturals - Cassava Flour
- ½ teaspoon salt
- ½ teaspoon Otto's Naturals Grain-Free Baking Powder
- ½ teaspoon baking soda
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger
- 2 eggs
- ½ cup olive oil
- 1 cup coconut sugar or granulated sugar
- 2 teaspoon vanilla extract
- 1 cup grated zucchini (slightly more if your zucchini isn’t moist)
- Optional: 1-2 handfuls of chopped walnuts
Instructions
- Preheat oven to 350°F.
- Cream oil and sugar together with a stand or hand mixer. Add eggs and vanilla and mix well until emulsified.
- In a medium-sized bowl, mix all the dry ingredients together.
- Add the dry ingredients a little at a time to the wet, incorporating them together and preventing dry spots.
- Add grated zucchini (and optional nuts) and mix well.
- Spoon mixture into lined muffin tin.
- Bake for approximately 20-22 mins or until a knife inserted in the center of a muffin comes out clean.
NOTE: A common store-bought zucchini around 8.5” x 2” diameter will yield about 2 cups of grated zucchini. This recipe can be doubled then. If there’s a little extra zucchini, it could be added to the batter without adversely affecting the recipe.
