Anybody who knows me, knows I love zucchini muffins. Gluten free zucchini muffins.
I love making gluten free zucchini muffins. And I certainly love eating gluten free zucchini muffins.
I feel so healthy since I am getting all of that good nutrition from the zucchini. But it feels like I am having an indulgent dessert.
Over at Glügle Gluten-Free, one of the first recipes I developed was gluten free zucchini muffins. And I made it all the time. I even made many other flavors of muffins based on the same recipe. It always worked like a charm.
And it was pretty allergy friendly, too. Untiiiiiiiiillllllllll…
I found out I couldn’t eat eggs.
Eggs was what I used to bind the stuff together. How in the world was I going to make my favorite go-to zucchini muffins?
Then, I took a deep breath and got over myself.
If I couldn’t have eggs, I would find a substitute. There had to be substitutes. Right? RIGHT?!?!
Well, low and behold, there are.
I found this great web page that lists what egg substitutes are best in what type of situation.
Which is exactly what I wanted to try in my muffins. How about that?
So, after a couple of
fails attempts, I finally made my gluten free zucchini muffins again. Sans eggs.
And do you know what? They were even better than the older version.
So, I did it. I created the best gluten free, egg free, dairy free, yeast free zucchini muffins ever!
Well, at least I think so. And my husband thinks so. And even my kids think so.
So there. Ha!
Why don’t you give them a try and let me know what you think in the comments?
- 2 Flax Eggs
- Dry Ingredients:
- 2 1/2 cups Almond Flour
- 3/4 cup Brown Sugar
- 1 tbs Cinnamon
- 1 tsp Nutmeg
- 1 tsp Baking Soda
- Wet Ingredients:
- 2 1/2 cups Zucchini (shredded)
- 1/4 cup Grapeseed Oil
- Make flax eggs. (Check this post for how to make a flax egg. – http://tiaskitchen.com/how-to-make-a-flax-egg/)
- Preheat oven to 350 F.
- Grease muffin tin. I use coconut oil spray.
- Mix all dry ingredients together, very well, in a large bowl.
- Mix all wet ingredients together in medium bowl.
- Add the flax egg to the wet ingredients.
- Add the wet ingredients to the dry ingredients and mix well.
- Scoop out batter into muffin tin. Should make 12.
- Bake for 22 – 24 minutes.
- Check with a toothpick for doneness.