Our son has been experiencing some difficulty with stomach discomfort when he eats bread and other baked goods and we think he might have a gluten intolerance. He’s waiting to be referred to have tests done but in the meantime I’ve been experimenting with some gluten free recipes and he has found that he doesn’t have the same stomach problems when he eats gluten free.
Cooking gluten free is fairly simple as I cook most things from scratch anyway. If I need to thicken a sauce, I substitute corn starch for any wheat flour I might have used previously in a recipe.
But I’m discovering that baking gluten free can be very challenging. One of those challenges is finding recipes that don’t taste like cardboard.
This recipe for zucchini muffins turns out muffins that are delicious and moist every time I make it. In fact, if you are baking for a family, you might want to make a double batch. I made a single batch (12 muffins) yesterday and by this morning there were only three left.
Gluten Free Zucchini Muffins
½ c coconut flour
1 ½ c almond flour
1 tsp baking soda
¾ tsp cinnamon
½ tsp nutmeg
½ tsp cloves
½ tsp salt
3 large eggs
½ c sugar
6 tbsp greek yogurt (I use whatever yogurt I have on hand)
1 ½ c grated zucchini
(*note affiliate links are enclosed in the ingredients)
Preheat oven to 325 degrees F
In a small bowl mix together flours, baking soda, spices and salt.
In a larger bowl beat together eggs, yogurt and sugar.
Add flour mixture to the egg mixture a bit at a time and stir until everything is combine. Add zucchini and stir until incorporated.
Bake for 25 to 30 minutes or until a toothpick inserted into one of the muffins comes out clean. Allow to cool in muffin pan for 5 minutes and then remove to a cooling rack.
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