Serves: 12 / Prep Time: 20 minutes / Total Time: 70 minutes
Even though summer is nearing its end, we’re still using as much fresh, seasonal produce as we can at Philosophy Nutrition! These muffins do just that, featuring seasonal zucchini with a blueberry twist! If you’re feeling adventurous, give these a try with yellow zucchini (summer squash).
These muffins are gluten-free, making them a treat your gluten-free friends and family can also enjoy! Baking gluten-free is a tricky thing, but these muffins have a fantastic flavour and texture thanks to brown rice flour, coconut flour, and rolled oats! Whether or not you eat gluten free, it’s always fun to add variety and mix up your source of whole grains.
The combination of brown rice flour with coconut flour gives these muffins a nice cakey texture, while keeping a low fat content overall. We also dded applesauce in place of any cooking oil, and used only a small amount of sweetener. These muffins are great as a snack, with breakfast, or any other time!
To make vegan: Replace 1 egg with 1 tbsp chia seeds + 3 tbsp water, set aside for 20 minutes and stirred occasionally (*we make no promises with your muffins’ ability to rise if you choose this!). Replace honey with maple syrup.
½ cup coconut flour
½ cup brown rice flour
¼ cup rolled oats (certified gluten free)
1 tsp baking powder
½ tsp baking soda
1 tsp cinnamon
½ cup applesauce
1 tsp vanilla extract
½ cup almond milk
¼ cup honey
1 cup shredded zucchini
½ cup blueberries to mix in, more to add on top
1. Preheat oven to 375oC. Line a muffin tin with muffin papers or silicone cups.
2. Measure out milk, applesauce, and set out egg at room temperature so they can begin to warm up.
3. In a large bowl, whisk together all dry ingredients.
4. In a smaller bowl, mix together applesauce and honey until the consistency is smooth. Mix in milk, then add in egg and vanilla. Mix together.
5. Add the wet mixture to dry ingredients bowl, mix until just combined. Fold in zucchini and blueberries.
6. Portion batter evenly between 12 muffin cups. Add 2-3 blueberries on top of each muffin.
7. Bake 45-50 minutes, until a toothpick or fork comes out clean.
Calories 100.7 / Fat 1.8g / Sodium 104mg / Carbohydrate 17.5g (Fibre 3.7g, Sugar 9.2g) / Protein 3.2g
Recipe adapted from Nuts.com