HAPPY NEW YEAR!! I hope you all had wonderful holidays and are getting back into the groove, ready to take on 2014! It sure got here quickly, didn’t it? For those of you who have made a resolution to eat better (and, let’s be honest, who hasn’t), I’m hoping you will utilize my website more often. I have big plans to revamp and improve it, making it easier for recipe searches, etc. As well, I begin my plant-based cooking school this month and hope to come up with lots of new dishes. Let’s get things started off right with a low-fat, gluten-free, vegan, tasty zucchini muffin recipe (see below).
I came up with these on a Sunday morning when I was feeling that creative cooking bug that pokes at me so often. Seemed like a good time to create a muffin of some kind. I opened the fridge to seek inspiration only to have the zucchinis practically throwing themselves at me. Hence this Zucchini Oat Muffin recipe was born. Many recipes I come up with require tweaking and a second or third go around before I can share, but not this one! I got lucky first time around. And now you’re getting lucky!
For this recipe, I used a combination of gluten-free flour (I really like Trader Joe’s brand) and oat flour made with certified gluten-free oats. You can make your own oat flour by using your blender to grind the oats. Super easy! These muffins are only slightly sweet and are especially delicious warmed, with a TINY bit of vegan butter if you’re feeling dangerous, (and I was). 🙂 I find these keep best refrigerated after the first day, wrapped in a cloth napkin. Also, if you are feeling adventurous, sub some of the zucchini with carrot!
Feel free to leave out the walnuts if you don’t like them or are eating an extra low-fat diet. I love their flavor and texture in this dish, and the nice dose of Omega 3’s they (and the chia seeds) provide. Enjoy!!
I’ve posted this recipe to Yummly.com as a guest blogger. Please visit my post at http://blog.yummly.com/blog/2014/01/healthy-vegan-gluten-free-zucchini-oat-muffins/ Enjoy!!
Approximate nutritional info: with walnuts – 153 cals, 3.75 fat grams; without walnuts -125 calories, 1 fat gram.
UPDATE: I made these muffins with ALL oat flour when I was out of gluten-free all purpose and they were great!!
Soft, chewy, gooey and chocolatey – that’s what these cookies are. Best part is they are a sinful tasting treat without the sin (maybe just a little bit). Of course there is no oil or butter in these little gems, but I also tried to keep the flour, sugar and fat low. You’ll notice the recipe calls for 2 med-large bananas. As such there is a very small banana taste…very slight though. If you aren’t a banana fan (I simply cannot imagine!), try using only one banana and replacing the other with 1/2 cup applesauce. I haven’t tried this so I can’t say exactly what the end result would be, but it’s worth a try.
