Gluten-Free Zucchini MuffinsReading Time: < 1 minute
- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups gluten-free flour
- ½ cup almond flour
- ¾ cup Lakanto (or your preferred sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons Ceylon cinnamon
- ½ teaspoon pink Himalayan or sea salt
- 2 eggs (or chia/flax egg)
- ⅓ cup melted coconut oil (or unsweetened applesauce or mashed bananas)
- 2 teaspoons vanilla extract
- 1 scoop of chocolate bone broth protein or Organixx Clean Sourced Collagens
- 2 scoops Organixx Clean Sourced Collagens powder
- ½ cup chopped walnuts/pecans
- 1 cup blueberries
- ½ cup chocolate chips (stevia-sweetened)
- ¼ cup unsweetened shredded coconut
- 2 teaspoons grated lemon zest
- Preheat oven to 350°F. Line muffin tins with muffin liners or grease well with coconut oil.
- Grate zucchini and place on paper towels or cheesecloth. Gently squeeze to release some of the moisture from the zucchini.
- Combine gf flour, almond flour, sweetener, baking powder, baking soda, cinnamon, salt (and optional bone broth, collagens, and/or coconut if using). Set aside.
- In a separate bowl, mix together the oil (or oil substitute), eggs, and vanilla. Then stir in the zucchini (and lemon zest, if using).
- Add the dry ingredients to the wet mixture and stir until well combined.
- Gently stir in nuts, chocolate chips, and/or blueberries (if using).
- Scoop about ¼ cup of the batter into each muffin tin (an ice cream scooper works great).
- Bake for 22-28 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Serves 12. Per Serving (based on using Lakanto, egg & coconut oil):
Calories: 161 | Total Fat: 9.1 g | Total Carbohydrate: 29.2 g | Dietary Fiber: 1.4 g | Protein: 3.3 g
Almond flour is a gluten-free flour made by grinding almonds after the skin has been removed. It’s softer and finer than almond meal which is made by grinding almonds with the skin left on.
Just 1/2 teaspoon of cinnamon daily can have positive effects on blood sugar levels, digestion, immunity, and more.
Coconut oil provides a boost of healthy fat that can energize and satiate. It is a strong antiviral, anti-inflammatory, and antibacterial food.
Egg yolks are rich in nutrients including iron and vitamins A, D, E, and K, but it’s the white that provides the most protein. An average-size egg contains around 6-7 grams of protein with around 4 grams coming from the egg white.
Lakanto is a zero-glycemic, zero-calorie blend of monk fruit and erythritol that makes an excellent sugar substitute for low-carb recipes.
With the Organixx Clean Sourced Collagens in this recipe you not only get 5 different types of collagen, but also camu camu, acerola cherry, horsetail extract (silica), and zinc gluconate to ensure your body can actually USE the collagen you’re taking.
Zucchini protects against cell mutations and oxidative stress and contains powerful anti-inflammatory compounds. It’s also a good source of potassium and lutein, which is beneficial for eye health.