Zucchini & Apple Love Muffins Grain & Gluten Free

Greetings! The holidays are coming up and so is the one year anniversary of The Spoon And Apron! I am very excited to celebrate both with you! Paleo baking is just hitting the east coast and here in New York City there are a few newcomers to the scene with offerings of Paleo inspired baked goods. I know this because every time one opens my friends holler at me, ‘You could do that!’. I’m flattered, thanks guys! And I’ve been thinking, I can do that. That’s why I’ve decided to go ahead and submit a pitch for a cookbook. There are many recipes I have stuffed in my archives that I haven’t put on the site and many more I’m developing. So, why not? What do I have to lose? At least the prototypes are edible, so I still reap the benefits no matter what.

Now, for the recipe, Zucchini & Apple Love Muffins. Thanksgiving is near and these are the perfect grain & gluten free complement to a hearty turkey meal. If you are following the paleo diet to lose weight or for health purposes you won’t have to deprive yourself during the holidays. They also make a delicious breakfast. They are slightly savory, slightly sweet and light in sugar. A yummy, healthy and easy fall recipe.

Have a nut allergy? Try my vanilla cranberry muffins instead! Like what you see here? Why don’t you put your email in my box so you can get updates on the recipes I’m making. And here, follow me on twitter to see what I’m up to in the world of food. Tips, tricks and only good stuff.

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Zucchini & Apple Love Muffins

Ingredients:

1 cup zucchini grated/shredded- this is about one regular sized zucchini

1 cup grated/shredded apple- drained, about one apple (cortland or macintosh work well)

1/4 cup honey + 2 tablespoons if you prefer sweeter muffins

2 eggs

1/4 cup or 1/2 stick butter or fat of your choice, room temperature

3 cups almond flour or meal

1 teaspoon baking soda

1 teaspoon cinnamon

Method:

Preheat oven to 350˚. Sift together the almond flour, baking soda and cinnamon. Almond flour tends to clump, so we want to get it as smooth as possible. In a separate bowl, blend the eggs, butter and honey and add the zucchini and apples last. Make sure to drain the excess juice from the apple. The shredded apple will be moist, but we don’t want them dripping wet otherwise it will change the texture of the muffins and they may not bake as well. And don’t worry if you have a little less or a little more than an exact cup of the zucchini or apple. They recipe will still work.

Now, thoroughly combine all of the ingredients into one big bowl. After the mixing is complete take your lined muffin tin and add batter, filling each cup about 3/4 to the top or a little bit more. This recipe makes a dozen regular-sized muffins so you shouldn’t have just enough batter for one tray.

Bake for 25-30 minutes. depending on the kind of oven you have. Check the muffins after 20-25 minutes. The peaks should be dark golden brown and the rest of the muffin a light golden brown. Eat and enjoy!

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