Zucchini Pear Almond Gluten-free Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
1/4 c. coconut flour1/2 c. white rice flour3/4 c. brown rice flour1 1/2 c. blanched almond flour5 tsp. Bk. Powder2.5 tsp. Bk. Soda1 tsp. salt1.5 tsps. xantham gum4 eggs3/4 cup cane white sugar1 cup canola oil2 cups shredded zucchini1/2 cup chopped canned pears w/juice1 cup sliced raw almonds1 1/4 cup frozen blueberries
Grease TWO 12/muffin tins (2.5 in. cups) or line with paper baking cups.
Whisk all dry ingredients (except sugar) together in medium bowl. Set aside. In Ex-large bowl, add eggs and beat until foamy with electric mixer. Add sugar and oil. Beat 2 min with mixer.
Fold in zucchini and pears. STIR DRY INGREDIENTS INTO WET INGREDIENTS. Add sliced almonds and blueberries. Spoon dough into muffin tins. Bake about 18 -20 min until toothpick tester comes out clean. Freezes well.
Serving Size: Makes 24 regular size muffins
Whisk all dry ingredients (except sugar) together in medium bowl. Set aside. In Ex-large bowl, add eggs and beat until foamy with electric mixer. Add sugar and oil. Beat 2 min with mixer.
Fold in zucchini and pears. STIR DRY INGREDIENTS INTO WET INGREDIENTS. Add sliced almonds and blueberries. Spoon dough into muffin tins. Bake about 18 -20 min until toothpick tester comes out clean. Freezes well.
Serving Size: Makes 24 regular size muffins
Nutritional Info Amount Per Serving
- Calories: 229.5
- Total Fat: 16.4 g
- Cholesterol: 27.1 mg
- Sodium: 16.1 mg
- Total Carbs: 18.0 g
- Dietary Fiber: 2.8 g
- Protein: 4.7 g
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