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Spiced Zucchini Muffins

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The perfect fall muffin. Full of zucchini and all the spices of fall! This is based on the chocolate zucchini muffin recipe, with some changes!!

This recipe is nut-free (yay! the kids can take it to school), gluten-free, and the best part? You’ve never guess they’re not full of gluten!

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 2/3 cup coconut sugar
  • 1  3/4 cup oat flour
  • 1/4 cup + 3 tbsp coconut flour
  • 1/4 cup + 1 tbsp arrow root flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1 tsp sea salt
  • 4  1/2 cups grated zucchini (not drained or dried if using fresh – you want some moisture for your muffins)
  • 3 tbsp coconut sugar + 1 tsp cinnamon (optional for topping)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Mix in zucchini. Allow batter to sit for approximately 10 minutes to allow the coconut flour to absorb some of the liquid. Scoop into greased muffin liners to about 3/4 full. Sprinkle with coconut sugar and cinnamon if using. Bake for 20-25 minutes or until golden brown and toothpick comes out clean.

Tips & Ideas:

These freeze excellent! And this recipe is very easy to double if you’re wanting to use up that garden zucchini!

 



Chocolate Zucchini Muffins

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Looking for ways to use up that zucchini from the garden? This muffin recipe came from a dear friend, who’s been working to “healthify” the traditional chocolate zucchini muffin for years. And this is what she came up with! Not only can you actually use up a good portion of your zucchini, you can also feel good knowing there’s lots of added nutrition in these babies! And the best part – they taste better than the traditional recipes you’re used to.

This recipe is nut-free (yay! the kids can take it to school), and I’ve also included a gluten-free version as well!

Ingredients:

  • 4 eggs
  • 3/4 cup melted coconut oil
  • 1  1/2 tsp vanilla
  • 3/4 cup coconut sugar
  • 3/4 cup sprouted spelt flour
  • 3/4 oat flour
  • 3 tbsp ground flax
  • 5 tbsp hemp hearts
  • 2 tsp baking soda
  • 2  1/2 tsp cinnamon
  • 1 tsp sea salt
  • 6 heaping tbsp raw cacao powder
  • 5 cups grated zucchini (not drained or dried if using fresh – you want some moisture for your muffins)
  • Chocolate Chips (optional)

Directions:

Heat oven to 375F. Whisk together eggs, coconut oil, vanilla and coconut sugar in a large mixing bowl. Mix remaining dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir well. Mix in zucchini and chocolate chips. Scoop into greased muffin liners to about 3/4 full. Bake for 20-25 minutes or until toothpick comes out clean.

Tips & Ideas:

These freeze excellent! And this recipe is very easy to double if you’re wanting to use up that garden zucchini!

Variations:

Gluten-Free:

Omit spelt flour and instead substitute the following:

  • 3/4 cup oat flour (in addition to the 3/4 cup oat flour in the original recipe)
  • 2 tbsp coconut flour
  • 2 tbsp arrow root flour

Allow batter to sit for approximately 10 minutes before scooping into muffin liners, so the coconut flour has a chance to absorb the additional liquid.