Gluten-Free Zucchini Muffins

These gluten-free zucchini muffins are easy to make, they’re freezer-friendly and make the perfect (healthy) grab and go snack.

ZUCCHINI’S DEFINITELY MY VEGGIE OF THE MOMENT

Mostly because it’s so versatile. Noodles, lasagna, pancakes, breads and even cookies can all be created from a humble zucchini.

AND AFTER YOU TRY THESE GLUTEN-FREE ZUCCHINI MUFFINS, YOU’LL UNDERSTAND WHY.

Zucchini’s packed with fibre plus inflammation-fighting phytonutrients like vitamin C, manganese and beta carotene. Those plant-based nutrients make it easier for you to eat your way to better eye health, lower blood sugar levels, improved digestion and better heart health.

What

YOU’LL NEED

* 1 cup of shredded zucchini

* 1 mashed banana

* 3/4 cup of cashew butter

* 1/4 cup of pure maple syrup

* 1 tsp. of vanilla extract

* 2 eggs (or flax eggs)

* 1 cup of coconut flour

* 1 tsp. of baking soda

* 1/4 tsp. of salt

* dark chocolate chunks (to taste)

HOW TO MAKE THEM:

1. Preheat oven to 350F.
2. Squeeze any excess liquid from the shredded zucchini. Add mashed banana, cashew butter, maple syrup, eggs and vanilla extract to a large bowl.
3. Slowly stir in coconut flour, baking soda and salt until combined well. Then add in chocolate chunks.
4. Divide batter between 10 lightly greased muffin tins and bake for 20-22 minutes or until slightly golden brown.

If muffins aren’t your thing, this recipe makes a delicious zucchini bread. Just replace your muffin tin with a 9×5″ greased loaf pan and bake for 40-55 minutes.

Remember, zucchini’s a nutritional POWERHOUSE you don’t want to miss out on. So, if you don’t have any, go out and get some.

After you try these gluten-free zucchini muffins, come back and let me know what you think!

How about some turmeric milk (aka golden milk) with your muffins?