Gluten-Free, Dairy-Free, Egg-Free, Nut-Free Zucchini Muffins

My friend gave me a zucchini the size of large 2 month old baby so I figured I’d switch my plan of making pumpkin scones to zucchini muffins. After looking for a recipe online that I could play with I realized there wasn’t much out there that had all our needs covered~ gluten, dairy, egg, and nut free, so the “playing’ part was pretty extensive. Anyone who believes that old adage “Baking is a science, cooking is an art” obviously never baked with food intolerances in mind. I can’t say it’s a perfect recipe as it was indeed my first go at it, but they didn’t crumble (and no xanthan gum!) and they taste pretty good. Plus we used that freaky zucchini so now my sons no longer have a prop pretending to be cave-men. It really did look like a primitive weapon. Here’s the recipe:

Ingredients:

2 T flax meal + 5 T water (set aside at least 10 minutes)

2 C grated Zucchini

1/2 C apple sauce

1/4 C sunflower oil

1 t vanilla extract

1 C brown rice flour

3/4 C oat flour (make sure it’s gluten-free)

1/2 C millet flour

1/4 C tapioca flour

3/4 C brown sugar

2 t cinnamon (or more~ actually will do more next time, but it’s personal taste)

1 t nutmeg

1 t baking soda

Preheat oven to 350. Prep muffin pan with oil, spray oil, or liners. Add the grated zucchini, apple sauce, oil, vanilla extract, and flax that has soaked in water all together and mix well. In a separate bowl mix the dry ingredients together before blending the wet and dry together~ easily done with a spoon, no need to get your mixer dirty. Fill the muffin pan~ 12 regular sized muffins. Cook for 23-25 minutes.

These were good out of the pan but I did think a little more cinnamon would have made them better so I sprinkled some cinnamon sugar on top. I’m sure my boys won’t mind the extra sweetness although they’ll probably miss running through the kitchen yelling “Aaarrrgh” with the zucchini.