Gluten free Zucchini Walnut Muffins: No Sugar Added
The one thing I’m always seem to be searching for in my fridge is a small little pre-yoga snack to have that’s packed with energy, and also serves as a nice little afternoon treat for toddler Tommy, oh….AND it must freeze well so I can pull it out and add it to a breakfast spread when family visits. How about some gluten-free zucchini nut muffins?!
They're packed with veggies, so we’re getting a ton of nutrition, nuts for energy and healthy fats, plus there are no enriched, bleached flours that weigh me down and sit in a ball in my stomach like most muffins. Sometimes, in the morning I like to wake up and do some light yoga before anyone wakes up and this snack is always ready to go for me in the fridge so I can quietly grab it and run downstairs. I'm sure many moms will agree that anything that saves time is a good thing. I usually do only half a batch with the nuts so I have the option to pack in lunchbox.
This recipe makes about 2 dozen medium sized muffins. (The size that an actual muffin should be) Have two if you absolutely must. ;)
For this recipe, I've used a combination of monkfruit sweetener and applesauce and it came out great! Monkfruit sweetener is sugar free powder made with a blend of monkfruit and erythritol which provides a nice alternative to sugar since it contains no calories and doesn't affect blood sugar levels. I also think it adds a nice subtle sweetness without any chemical aftertaste.
*You may also sub out 2 cups of paleo flour for the almond and coconut flours.
1 cup almond flour
1 cup coconut flour
2 tsp baking soda
¾ tsp sea salt
1 tsp cinnamon
¾ cup melted coconut oil (I use this)
1 cup applesauce
1/2 cup monk fruit sweetener
3 eggs lightly beaten
1 tsp vanilla extract
1 Tbsp orange zest
2 cups grated zucchini
1 cup shredded carrots
1 cup chopped apple (peeled)
½ cup shredded coconut
1 cup raw walnuts, (chopped well to keep toddler friendly)
Preheat oven to 350. Line 24 muffin tins, or spray with cooking spray or melted coconut oil.
Combine first 5 ingredients in medium bowl. Set aside. Combine coconut oil, apple sauce, monkfruit sweetener, eggs, vanilla, and orange zest. Slowly add the dry ingredients to mixture. Finally, fold in the zucchini, carrots, apple, coconut, and walnuts. Fill muffin tins about ¾ of the way full, or a bit more. Bake approximately 20-25 minutes.
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