This is about the time of the
summer when the zucchini are growing so quickly that it’s difficult to keep up
with them. It’s also fun because I
can step outside in the early morning to pick fresh vegetables to use
immediately in a recipe, like this one for zucchini banana muffins. They’re gluten-free and I’ve used coconut palm sugar, which
has less of a glycemic load than other sugars. I’ve also made them with maple syrup and with almond flour
and they’re terrific either way. Hope you enjoy!
Zucchini Banana Muffins
1.5 c shredded, unpeeled zucchini
1 med banana, mashed
3 eggs
2 T coconut oil
1/3 c coconut palm sugar
1 t lemon zest
1 ¼ c gluten-free flour (I used
Bob’s Red Mill gluten-free flour)
¼ c unsweetened shredded coconut
1/8 tsp xanthan gum
1 t baking soda
½ t salt
1 t cinnamon
½ t nutmeg
½ c raisins or chopped nuts
(optional)
Combine the first set of
ingredients in a large bowl and mix well.
Mix the dry ingredients together and gently fold into the wet
ingredients, just until incorporated.
Fold in the nuts or raisins.
Spoon into greased muffin pans
(3/4 full) and bake at 350°F
for ~20 minutes, or until lightly browned and they spring back when touched. Let cool for about 10 minutes before
removing from the pan. Store in an
airtight container.
