Since eliminating gluten from my diet three years ago, all my baking has slowly become completely gluten-free. And, since I’m always looking for ways to get more nutrition into the kids, I’ve also started replacing traditional gluten-free grains with things like almond and coconut flour. Here’s one of my newest client and kid favorites. It’s packed with protein and fiber, yet tastes like a treat.
- 3/4 cups almond flour (this and this brand work well)
- 1/4 cups tapioca flour/starch
- 3 tbsp. coconut flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1/2 tsp. xanthan gum
Note: xanthan gum can be hard on some people’s stomachs and/or hard to find. This recipe works best with it, but also will work without it. Without it, the muffins will be a little more crumbly.
- 1 egg
- 1/3 cup honey
- 3 tbsp. light olive oil (melted coconut oil would be a great substitute)
- 1 tsp. vanilla
- 1 cup grated zucchini
- 1/2 cup chocolate chips (raisins would be a great substitute)
- Preheat oven to 400˚F (200˚C). Line or grease a 8 muffin tin cups.
- In a bowl combine the flours, baking powder, baking soda, salt, cinnamon, and xanthan gum.
- In another bowl combine egg, honey, oil, vanilla, and zucchini. Add to dry ingredients and mix just until blended.
- Fold in chocolate chips.
- Spoon batter into prepared muffin cups, filling three-quarters full. Bake in preheated over for about 20 minutes until toothpick inserted in center comes out clean and dry.