Don’t let the title of this recipe scare you! Even though these muffins are free of sugar, gluten and dairy they are still super yummy!
We have several different food sensitivities in our house and gluten is a fairly new one. I am slowly learning gluten free baking and this is one of my first successes!
Start by putting 2 cups of shredded zucchini, 2 eggs, 1 teaspoon vanilla extract, 1 cup honey or maple syrup and 1/4 cup melted coconut oil in a large bowl, mix well.
In a separate bowl put 2 cups gluten free flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt and 1 teaspoon ground cinnamon.
This is the gluten free flour mix that I used:
Pour the dry ingredients into the wet ingredients and stir together very well.
Fill 12 greased muffin tins up evenly and bake in an oven that has been pre-heated to 350 degrees for 20 to 25 minutes.
- 2 cups shredded zucchini
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup honey or maple syrup
- ¼ cup coconut oil
- 2 cups gluten free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- Put the first five ingredients in a bowl and stir together.
- Put the next five ingredients in a separate bowl and mix together.
- Add the dry ingredients to the wet ingredients and mix well.
- Fill 12 greased muffins tins evenly and bake at 350 degrees for 20 to 25 minutes.
A couple weeks ago I posted a recipe for “Our Favorite Zucchini Muffins“. This is just an adjusted version of that recipe! If you are not dealing with food allergies you might want to check out that recipe!
