Though gluten/wheat free, dairy free and and super damn healthy, these muffins were a lose. For me. Though dense and chewy, normally something I look for in a muffin, I couldn’t get over the aftertaste of one of the main ingredients: zucchini.
However, within 12 hours of baking a dozen of these, my best friend and my daughter had eaten every single one. And I’d planned on freezing some of them!
Preparation: 20 minutes
Baking time: about 30 minutes
Makes: 12 muffins
Ingredients:
1 grated zucchini
1 mashed banana
100 mL baked butternut squash, pureed
2 Tbsp. Cocoa
1 egg
100 mL applesauce
1.5 tsp. baking soda
1.5 tsp. baking powder
1.5 cups gluten free flour mix
1/2 cup buckwheat groats
1/4 cup seedless raisins
1/2 tsp. salt
Method:
- Preheat oven to 350°F.
- Soak the raisins in a bowl of water and put aside.
- Prepare muffin tins by lightly greasing with oil or using paper muffin cups.
- In one bowl, mix all of the dry ingredients together: cocoa, baking powder and soda, flour, buckwheat and salt.
- In another, larger bowl, mix the wet ingredients: zucchini, banana, egg, apple sauce, squash puree.
- Slowly fold the dry mixture into the wet ingredients, mixing only until blended.
- As a final step, drain the raisins and squeeze out excess water before you gently fold them in.
- Fill muffin tips slightly over 3/4 full (this batter will be chunky and not rise very much).
- Bake for around 30 minutes, until a toothpick inserted into the centre of a muffin comes out clean.
