Zucchini Banana Muffins (gluten-free)

Tender mouthfuls of sweet veggie-packed muffins are perfect for your easy Sunday brunch. These muffins have 1 full cup of shredded zucchini! I just LOVE sneaking veggies in for breakfast. 

During the summer, fresh local zucchini is so easy to find! When you can locate local ingredients, use them! They are more nutrient dense because they didn't have to travel across the country in a truck to make it to your table. Not only are you doing you body good with all these body-healthy ingredients you're also helping support your local community. That is a serious win-win!

Top these babies with vegan butter, ghee or almond butter! YUM!

Zucchini Banana Muffins

Zucchini Banana Muffins (gluten-free)

You need:

  • 1 ½ flax egg
  • 1 ½ TBSP flaxseed meal
  • 3 ¾ TBSP water
  • 1 heaping cup shredded zucchini with water pressed out
  • 1/3 cup mashed ripe banana
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ½ cup unsweetened coconut yogurt
  • ¼ cup date sugar (or coconut sugar)
  • ½ tsp fine sea salt
  • 1 ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ cup unsweetened plant-based milk (almond, cashew, flax, etc)
  • 2/3 cup traditional gluten-free oats
  • ½ cup almond flour or almond meal
  • 1 cup + 2 TBSP gluten-free flour (I used King Arthur)
  • ¼ cup chopped raw walnuts

Get cooking:

  1. Make the flax egg: combine the flaxseed meal and water in a small bowl. Set aside to thicken.
  2. Preheat oven to 375 degrees
  3. Grease or add liners to a 12-cavity muffin tin
  4. Finely shred or grate the zucchini. Transfer to a kitchen towel or multiple layers of paper towels. Squeeze, squeeze more, squeeze again! Get all the water out of that zucchini! You should have 1 ¼ cup of shredded zucchini after this process.
  5. To a medium bowl, add the flax egg and mashed banana. Stir to incorporate.
  6. Add the olive oil, maple and coconut yogurt. Whisk thoroughly.
  7. Add the sea salt, baking soda, cinnamon and whisk again.
  8. Add the plant-based milk and zucchini, whisk again!
  9. Add the oats, almond meal and gluten-free flour to the bowl. Stir until everything just comes together.
  10. Fill the muffins tins with batter nearly to the top of each cavity.
  11. Sprinkle over the chopped walnuts.
  12. Bake for 32-36 minutes until the muffins are golden brown. Insert a toothpick into the center of a muffin- if it comes out clean- the muffin is done!
  13. Let the muffins cool over a wire rack.
  14. These muffins will keep on the counter in a container for several days or freeze for a great breakfast or snack down the road!

This recipe was adapted from Minimalist Baker's Banana Walnut Muffins! Thanks, Dana!!!

Gluten-Free Blueberry Scones

I'm feeling incredibly accomplished after creating my first successful scone recipe! Free of gluten, refined-sugar, chemicals and guilt. These baked treats are the perfect way to begin a lazy weekend morning. 

Scones feel like one of those very scary kitchen battles that I'm just never sure that I'm up for... I've been procrastinating giving them a No FOMO'ed go at it but now I just feel silly about the whole thing because these goodies are excellent! The texture is tender and moist and no one would ever know they are absent of cream and butter. I've read that those two ingredients are most vital to texture but I'm here to tell you that my clean version goes head to head with it's much caloric dense counterpart.

The flavors are delicate but the fresh blueberries burst with juice and sweetness. Matt ate nearly half of the entire batch when I wasn't looking but I did snag a few for the freezer. Is there anything better than knowing you've got a stock pile of tasty goods in the freezer just waiting for you!? UHM, the answer is no. 

Make them. Love them. Tell me about it! Here's to hoping this just made your Monday a lot better.

 

Gluten-Free Blueberry Scones

You need:

  • 1 cup fine almond flour
  • 1 cup gluten free flour (+ 1 tbl for tossing blueberries)
  • 1 tablespoon aluminum free baking powder
  • ½ teaspoon fine sea salt
  • ⅓ cup solid coconut oil or 5 tablespoons cold vegan butter
  • 1 large mashed ripe banana 
  • 1/2 cup unsweetened apple sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/4 c fresh blueberries

Get cooking:

  1. Preheat oven to 400 degrees. 
  2. Line a baking sheet with parchment paper.
  3. In a medium mixing bowl: combine the almond and gluten free flours, baking powder and salt. Whisk to combine.
  4. Add coconut oil to the dry ingredient bowl. Use a pastry cutter to cut the coconut oil (or vegan butter) into the dry ingredients. (If you don’t have a pastry cutter, use a fork to cut the coconut oil into the flour, or use a knife to cut the butter into tiny pieces and mix it into the dry ingredients.)
  5. In a small bowl, mash banana and apple sauce. Measure out mixture- it should get you to one cup. If not, add more applesauce until you reach one cup. 
  6. Add the maple and vanilla extract to the banana/apple mix. Stir well.
  7. Pour the wet mixture into the flour mixture and stir.
  8. In a small bowl, toss the dry blueberries with 1 tbl gluten-free flour. Add the blueberries to the mix and fold gently.
  9. Keep mixing until you have thoroughly incorporated the wet and dry ingredients.
  10. On a flat, floured surface, turn out your dough. Form it into a circle that is an inch deep all around. Use a pizza cutter or very sharp knife to cut the circle into 8 even slices.
  11. Separate slices and place on the baking sheet covered with parchment paper. Bake 15- 17 minutes or until lightly golden brown.
  12. Let cool, devour, enjoy.

Stores well on the countertop placed in an airtight container. Also freezes well!