Cassava Flour Zucchini Muffins- made with 10 elements in a single bowl, these zucchini muffins are completely moist with a fantastic crumb. You’d by no means guess they’re gluten-free and dairy-free! (paleo)
It’s zucchini season and you already know what which means. Let’s make muffins! As a result of that’s one of the best ways to eat zucchini, clearly.
These grain-free zucchini muffins are fairly unimaginable as a result of not solely are they naturally gluten-free however they’re nut-free too. If you happen to prefer to bake gluten-free with out one million elements (like myself) then you already know that may be arduous to perform. However because of the magnificent magic of cassava flour, it may be executed, and it may be executed very properly at that.
What’s Cassava Flour?
If you happen to’ve by no means baked with cassava flour earlier than then permit me to introduce you. Cassava flour is made out of cassava root which is a longtime staple in South America, Asia and Africa. The flour has a really mild, fantastic texture and impartial taste that makes it preferrred for baking each candy and savory dishes.
It makes an awesome substitute for wheat flour, nonetheless, due to its distinctive composition it might probably’t get replaced for wheat flour 1:1. For that purpose I like to recommend following a recipe that particularly requires cassava flour for finest outcomes.
How you can Make Grain-free Zucchini Muffins
- Whisk collectively eggs, oil, coconut sugar and vanilla.
- Add the remaining dry elements and stir to mix.
- Fold in shredded zucchini then switch to a muffin tin.
- Bake for 20 minutes, till mild golden brown, and luxuriate in!
Can these be made vegan?
I’ve but to strive my hand at making these vegan however I do have a vegan chocolate cupcake recipe made with cassava flour in addition to a vegan and gluten-free lemon zucchini muffin recipe.
On the lookout for extra zucchini recipes?
One-Bowl Cassava Flour Zucchini Muffins
Made with simply 10 elements in a single bowl, these zucchini muffins are completely moist with a fantastic crumb. You’d by no means guess they’re gluten-free and dairy-free!
Servings: 8 muffins
- 2 eggs
- ⅓ cup melted coconut oil
- ¾ cup coconut sugar
- 1 teaspoon vanilla extract
- 1 cup cassava flour
- 2 teaspoons floor cinnamon
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon fantastic sea salt
- ¾ cup shredded zucchini
- ¼ cup chopped walnuts, elective
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Preheat the oven to 350°F and line or grease a muffin tin for 8 muffins.
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In a big bowl, whisk collectively the eggs, melted oil, coconut sugar and vanilla.
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To the bowl, add the cassava flour, cinnamon, baking soda, baking powder, and salt. Stir till a easy batter kinds.
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Lastly, fold within the shredded zucchini* and chopped nuts (if utilizing). *The zucchini doesn’t must be squeezed dry.
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Utilizing an ice cream scoop (or a spoon) scoop the batter into the muffin tin filling every about 3/4 the way in which full. Bake within the oven for 20 minutes, till mild golden brown. Put aside to chill for not less than half-hour then serve and luxuriate in!
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Leftovers are finest saved in an hermetic container within the fridge for as much as 1 week.
Vitamin Info are for 1 muffin.
Energy: 222kcal, Carbohydrates: 27g, Protein: 3g, Fats: 13g, Saturated Fats: 8g, Polyunsaturated Fats: 2g, Monounsaturated Fats: 1g, Trans Fats: 0.004g, Ldl cholesterol: 41mg, Sodium: 188mg, Potassium: 93mg, Fiber: 1g, Sugar: 11g, Vitamin A: 85IU, Vitamin C: 3mg, Calcium: 50mg, Iron: 1mg
