Zucchini Pear Almond Gluten-free Muffins

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Nutritional Info
  • Servings Per Recipe: 24
  • 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

View full nutritional breakdown of Zucchini Pear Almond Gluten-free Muffins calories by ingredient


Introduction

This is a great recipe for those of you who are gluten-free but it also uses foods acceptable on an IC diet as well. Can be frozen. Makes 24 muffins!! Note: This is not exceptionally sweet, use 1 cup of sugar to increase. This is a great recipe for those of you who are gluten-free but it also uses foods acceptable on an IC diet as well. Can be frozen. Makes 24 muffins!! Note: This is not exceptionally sweet, use 1 cup of sugar to increase.
Number of Servings: 24

Ingredients

    1/4 c. coconut flour
    1/2 c. white rice flour
    3/4 c. brown rice flour
    1 1/2 c. blanched almond flour
    5 tsp. Bk. Powder
    2.5 tsp. Bk. Soda
    1 tsp. salt
    1.5 tsps. xantham gum
    4 eggs
    3/4 cup cane white sugar
    1 cup canola oil
    2 cups shredded zucchini
    1/2 cup chopped canned pears w/juice
    1 cup sliced raw almonds
    1 1/4 cup frozen blueberries



Tips

Cheapest and best way to obtain almond meal is to order from Honeyville website. This recipe meets the dietary needs of those suffering from Interstitial cystitis.


Directions

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