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!!
I’ve said it many times – I. Love. Pumpkin. All things pumpkin, whether it be savory or sweet. I especially love the spices that are associated with pumpkin flavor – cinnamon, nutmeg, cloves, ginger, allspice, etc. These delicious bars have them all. The bars are substantial and very moist (hence the name Gooey Pumpkin Bars). I only used rolled oats so no need for flour here. The only sugar in the batter is 1/3 cup and I used Sucanat which is minimally processed. The chocolate chips add sugar, of course, and are optional (but, um, why would you leave them out?). Seriously, you may opt to leave them out if you plan on eating these for breakfast, or leave them in for more of a dessert item. For gluten-free bars be sure to use certified gluten-free oats.
