Gluten-free Zucchini Mini Muffins
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2.5 cup Quaker Oats - Quick 1 Minute - Dry 1 serving Bob's Red Mill Almond Flour - per 1/4 Cup 4 tbsp *Flax Seed Meal (ground flax) 0.5 cup Pearl Tapioca 2 serving(s) Gluten free all purpose flour 4 tsp Baking Powder 1 tsp Baking Soda 2 tbsp Cinnamon, ground 0.5 tsp Nutmeg, ground 0.25 tsp Pumpkin Pie spice 0.25 tsp Ginger, ground 0.5 tsp Salt 1 cup Applesauce, unsweetened 4 tbsp Grape Seed Oil 1 serving Trader Joes Vanilla Whey Protein Powder 1.5 cup Milk, 1% 1 tbsp Vanilla Extract 4 tbsp Agave Syrup - Blue Agave 12 tsp coconut sugar, Madhava™ Organic (1 t) 1.5 cup, mashed Zucchini 0.25 cup, chopped Pecans 0.25 cup, chopped Walnuts
Preheat oven to 425 degrees.
Grind 2 cups oats in food processor until flour consistency. Add other flours, flax, baking flour, soda, spices, salt, & protein powder and combine with oat flour.
Use food processor to make zucchini into a finely chopped consistency and squeeze out excess water (you should have 1.5 cups finely chopped/grated drained zucchini). In a separate bowl, mix wet ingredients, including zucchini, with agave and sugar.
Add dry ingredients, remaining ½ cup of oats, and nuts to wet ingredients and mix thoroughly.
Fill greased mini muffin pan with approximately 1 heaping T each. Bake 4 minutes at 425 degrees and then turn the temp down to 375 for 12 minutes. Allow to cool 5 minutes.
Serving Size: Makes 60 mini muffins (1 serving = 4 muffins)
Number of Servings: 15
Recipe submitted by SparkPeople user AUNTJENIV.
Serving Size: Makes 60 mini muffins (1 serving = 4 muffins)
Number of Servings: 15
Recipe submitted by SparkPeople user AUNTJENIV.
Nutritional Info Amount Per Serving
- Calories: 274.5
- Total Fat: 9.8 g
- Cholesterol: 3.2 mg
- Sodium: 303.7 mg
- Total Carbs: 41.8 g
- Dietary Fiber: 5.6 g
- Protein: 6.7 g
Member Reviews