A few weeks ago we were dinner guests at our brother and sister-in-law’s. Knowing I was on a gluten free diet, she lovingly prepared these special muffins just for me…they were fantastic. Bread is one thing that I desperately miss eating, and now I can have my bread and eat it too!
In most gluten free breads, there is a blend of various flours, but in today’s recipe almond meal flour was the only type used. You may substitute some other types if desired. The other ingredients are zucchini, walnuts, honey, eggs, vanilla, cinnamon, salt, soda and butter. (not pictured)
Grate three cups of zucchini. Press out as much as liquid as possible.
Mix 3 c. almond flour, 1/2 chopped walnuts, 1/2 c. honey, 3 eggs beaten, 1 T. cinnamon, 1 t. soda and 1/2 t. salt. I had 2 different types of almond flour, hence the two different colors in my bowl.
Spoon into sprayed muffin tins.
Bake at 350 for 20 minutes. Remove from oven and let set about 10 minutes before carefully removing them from the muffin tin. These are soft muffins and had a tendency to break apart, however, anything that breaks apart is to be eaten immediately. There are no calories in broken pieces. (you surely knew that…)
Although you don’t think of veggies in your dessert, these can easily double as a cupcake for your sweet tooth!
Zucchini Walnut Muffins (GF)
3 c. almond flour
3 c. grated zucchini, press as much liquid out as possible
3 eggs,
1/2 c. honey
1/3 c. melted butter
1 t. soda
1/2 t. salt
1 T. cinnamon
Mix all and spoon into greased muffin tins. Bake 350 for 20 minutes. Remove from oven and let set in muffin tins for 10 minutes. Carefully remove and cool on baking rack.
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