Today I decided to make these Healthy Zucchini Muffins, which are gluten-free, dairy-free, and sugar-free. This muffin variation is similar to the apple muffin and blueberry muffin recipes I've previously made. In terms of modifications, I used canola oil instead of sunflower oil, as I couldn't find sunflower oil at the time, but you could also use vegetable oil, olive oil (may be a bit heavier), coconut oil, or your preferred oil. However, you might have to test it out with these modifications to find the right balance.
I also added blueberries on top of each muffin for a bit of sweetness and antioxidants. The recipe ended up making 12 regular-sized muffins and 6 mini muffins. I used cupcake liners, but you could also grease the pans with coconut oil or any type of oil you'd prefer. Also, if you wanted to make this recipe vegan, you could substitute the honey for agave or maple syrup, as well as substitute the eggs for ground flax seed eggs (1 tbsp ground flax seeds + 3 tbsps of water).
In terms of baking, it only took 15 min for the mini muffins and 25 min for the regular-sized muffins. If you want the mixture to be thinner, I would recommend using 3 cups of almond flour instead of 4-1/2 cups. Also, for any of the muffin tin cavities that don't have muffin batter baking in them, make sure to fill them half way with water, so that the pan doesn't burn. Overall, this recipe turned out really well and feel free to modify it as you like such as adding cacao nibs, dairy-free chocolate chips, berries, nuts or dried fruit. Happy baking :)
Here is the name of the cookbook, "Grain-Free Gourmet" by Jodi Bager and Jenni Lass, you can find it on Amazon.ca or Indigo.ca
Photo by: (c) 2020 Lauren Tang
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