These muffins are my go-to breakfast when I want something other than eggs that’s fast and doesn’t contain large amounts of sugar. As written, the muffins require purchasing quite a few different types of flour, but there’s a work-around I’ll share later. I like to buy the flours, then measure out all my dry ingredients for the muffins into jars so that it’s quick and easy to make more. The buckwheat and almond flours make these muffins very hearty and healthy. Almond meal is full of heart-healthy monounsaturated fats and contain quite a bit of protein, while buckwheat (which is actually a fruit seed, related to rhubarb) contains high quality protein and compounds that help lower cholesterol, prevent diabetes, and protect the heart. I also like to use quinoa or amaranth flour because of all the nutrients found in those gluten-free grains.
Zucchini Breakfast Muffins
- 1 ripe banana, mashed
- 2 eggs
- 2 tablespoons almond or avocado oil
- 1 teaspoon vanilla extract
- 1/2 cup almond milk
- 3/4 cup zucchini, grated
- 3/4 cup applesauce
- 1/2 cup almond meal
- 1/2 cup buckwheat flour
- 1/2 cup amaranth or quinoa flour
- 1/2 cup sorghum flour
- 1/2 cup tapioca flour
- 1/4 cup coconut sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon sea salt
- 2 teaspoons baking powder
- 1 cup blueberries OR 1 cup chocolate chips
Preheat oven to 375 degrees. Lightly oil cups in a muffin tin.
Mash banana in a medium bowl, then add eggs and oil and whisk to combine. Add vanilla and almond milk, then stir in applesauce and zucchini.
Combine almond meal, flours, coconut sugar, cinnamon, salt, and baking powder in a large bowl. Sift well to combine. Stir in wet ingredients until just combined. Mix in blueberries or chocolate chips.
Spoon batter into muffin tin and bake for 15 to 20 minutes, or until a knife inserted in the middle comes out clean. Remove from oven and cool. Remove muffins from tin and store in the refrigerator.
So you’re overwhelmed by all the flours. You can replace the amaranth or quinoa flour, sorghum flour, and tapioca flour with Bob’s Red Mill Gluten-Free All-Purpose flour in equal amounts. Ultimately, you could replace the buckwheat, too, but it will change the muffins considerably. These are a wonderful breakfast on the run, and once you’ve made them once, they are quick and easy to make again. The recipe doubles easily and they freeze well.
A quick explanation of gluten free flours. No single gluten-free flour acts like wheat flour in baking. That’s why it is necessary to blend multiple kinds together. This is what gives you a useful substitute for wheat flour. Pre-blended gluten-free mixes like Bob’s Red Mill Gluten-Free Flour has already done that work for you so that you only have to buy one bag. If you look at the ingredients, it is a blend of sorghum flour and tapioca starch (like in this muffin recipe) along with some bean flours and potato starch. This blend has been tested and it behaves much like wheat flour, so it’s an easy one-to-one substitute. It is also fun to create your own by experimenting with combining different non-glutinous flours, which is what I’ve done here.
Want to see some other whole and healthy recipe ideas? Visit my Flavors blog at www.myflavorsofhome.com/Flavors