Eat Your Veggies with These Almond Flour Muffins

Sweet Sundays: If zucchini isn’t available for you right now, feel free to substitute shredded carrots for the zucchini (or as noted, skip the veggies altogether and go bananas!) in today’s grain-free recipe from our Glügle Gluten-Free friend Tia …

Tia ~ Well, the CSA did it to us, again. I really love having this beautiful box of fresh, organic produce just show up on our doorstep every other Friday, but… well, I guess we are low on the 'important' list because we are new or something. NO CORN! That's twice now we have gotten the note, "We are so sorry, but we ran out of (our lovely, delicious, you-are-gonna-be-so-disappointed-that-you-didn't-get-it, sucks-to-be-you) corn. We sent you zucchini, instead. (Again.) See you next time."

There goes my harrumph face. OK, Tia, suck it up and deal with it. Zucchini is about in the same ballpark as beets for me. Put it with enough other stuff so I can't really tell it's zucchini, and I'm ok. So, what am I going to do with it this time? I still have a loaf of zucchini bread in the freezer from the last time we got a lot of zucchini. Hmmmm. But I have really been into making things with almond flour. So, let's try to make some zucchini, almond flour muffins …

As I was looking for recipes online, I came across a great line. Unfortunately, I didn't bookmark it because I really didn't want the recipe, so I can't link it. But, I think it describes zucchini bread/muffins. This is why my mind always goes straight to making them when I have an overabundance of zucchini. Zucchini bread/muffins taste about as much like zucchini as Rocky Road ice cream tastes like a rocky road. So true. So true.

We had twice this amount.

Anyway, I couldn't find exactly what I was looking for. So, I did some experimenting, and this is what I came up with. I have since made this recipe a few times whenever I got screwed out of the corn some more zucchini. I have even made it with other flavor ingredients, like banana and cranberries.

As a little side note, this baking with the almond flour and agave nectar is doing wonders for my sweet-tooth. As in, it's going away. I usually want/need something sweet every day. Especially, at night. The last couple of weeks, I haven't really cared. I like the cookies and muffins, but I haven't been having the cravings. I even lost a couple of pounds. I don't know where they are, but they can stay lost, for all I care.

Gluten-Free Zucchini Muffins

Dry Ingredients:

2 cups Almond Flour
1 tsp Baking Soda
1/2 tsp Sea Salt
1 tbsp Cinnamon
1 tsp Nutmeg

Wet Ingredients:

2-1/2 cups Shredded Zucchini
3 Eggs
1/4 cup Grapeseed Oil [can sub your baking oil of choice]
1/2 cup Agave Nectar
1 cup Chopped Cherries (optional)

Directions:

1. Preheat oven to 350° F.
2. Mix dry ingredients together in a medium bowl. Get out all of the lumps.
3. Mix wet ingredients together in large bowl.
4. Add the dry ingredients to the wet ingredient bowl.
5. Grease muffin tin. I chose to use coconut oil cooking spray.
6. Bake for 20 – 22 minutes. Check with toothpick for doneness.

Until later, here's to…Living better, easily!™

Article, recipe, and photos are by Tia of Glügle Gluten-Free. Glügle Gluten-Free is an all-inclusive, easy-to-understand website to aid anyone with Celiac Disease, gluten intolerance, or gluten sensitivity. Tia updates it regularly with the latest news, recipes, product reviews, and discussions.