Zucchini Buckwheat Spice Muffins

Earlier this week I decided to try my hand at gluten-free baking again. I specifically wanted to use the buckwheat and almond flour I had on hand, and to incorporate the glorious farmer’s market zucchini my father had bequeathed on me. Lots of people gave me zucchini this week, actually… apparently giving people zucchini is a Thing.

I like this Thing.  Please continue giving me food. 😉

Anyway, I also used another gift: this classic and scandalously unhealthy zucchini bread recipe given to me by a friend of a friend.

Before thoroughly reviewing it I intended to just swap out the flours, recklessly hoping that my medley of “dense” flours would not result in semi-edible hockey pucks. Then I noticed the recipe called for more than two cups of sugar, a whole cup of oil, chocolate chips, and sour cream… umm yeah. Many more substitutions had to be made.

I now present you with the first humble recipe I have ever made — gluten-free and dairy-free, but definitely not sugar-free. 😉

muffins

Zucchini Buckwheat Spice Muffins

Ingredients:

  • 1.5 cups buckwheat flour
  • 1.5 cups almond flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1.5 teaspoons baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1/2 cup oil (vegetable, grapeseed, or coconut)
  • 1/2 cup cinnamon applesauce
  • 1 cup brown sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1/2 cup pecans
  • Allspice to taste (this is strong spice, so start with 1/4 teaspoon or less and taste until it’s how you like it)
  • Nutmeg to taste (approximately 1/4 teaspoon)

Directions:

  1. Grease a muffin pan (I sprayed mine with coconut oil.) Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, applesauce, and sugar together in a large bowl (a fork and enthusiasm will suffice). Add sifted ingredients to the creamed mixture and continue to beat. Stir in zucchini and nuts until well combined.
  4. To ensure optimal deliciousness, taste your batter as you add in the allspice and nutmeg until you have the flavor balance you most prefer. You may want to omit the allspice and nutmeg and simply add more cinnamon, or you may want to get intense with these and also add ginger for a gingerbread-like taste.
  5. Pour batter into pans (they won’t rise much, so you can fill 3/4 full) and bake for approximately 40 minutes, or until tester inserted in the center comes out clean.
  6. Let cool in pan for 15 minutes or more before gently prying muffins free with a fork. They’re pretty awesome with cream cheese or buttercream frosting, but you didn’t hear that from me.

Go forth! Play around! These are good and much more nutritious than traditional zucchini bread, but still just sweet and fatty enough to feel decadent.

I am thinking another good variation would be to add lemon and almonds or poppy seeds instead of the pecans and spices, or if you do dairy to forgot the nuts and spices for chocolate chips and Greek yogurt in place of sour cream. These are also easily veganized, and could likely withstand the addition of flavored protein powder.

I hope you like them!  You know they turned out right if they’re dense and moist with a rich spiced fragrance and tasty little bits of zucchini inside.

PS: Yesterday was National Zucchini Day, but of course you knew that already. I’m going to generously assume  that the NZD gifts and cards you sent me were simply stalled in the mail and will arrive any day now. 😉

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Gluten-Free Strawberry Basil Muffins

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Strawberry basil.  As soon as I read the words I had to know how that intriguing flavor combination would taste. I already had sweet organic berries (look how small and pretty they are!) and loads of basil growing in my ‘garden’, so I picked up a bag of almond flour and happily got to work.

The verdict?

Overwhelmingly scrumptious.

Beth of Tasty Yummies deserves an award for dreaming these up. They’re moist, fragrant, and incredibly tasty, all while being gluten-free, dairy-free, and refined-sugar-free. There is magic in maple syrup, my friends. Also, coconut oil.  I will not pretend that these are ‘healthy’ in that they have plenty of fat and sugar, but at least there are good fats going on here, and they are far more nourishing and filling than your average grocery store muffin.

The only thing I’d change next time would be to slightly reduce the salt, and to experiment with adding peaches. Doesn’t that sound good?! I actually bought peaches to play with, but they didn’t ripen in time.

PS: I am just beginning to learn to use my camera! Forgive the embarrassing food styling, as I don’t have the white plates and rustic wooden tables of fancier bloggers yet. 😉

PS PS: Looking back, I just realized these are technically paleo. Yay!