I love baked goods.
Scones. Muffins. Bagels.
They are my love language.
The problem is that my body doesn’t respond great to these things.
I find I do much better when I remove gluten from my diet and add protein.
So I made it my mission years ago to find baked goods I could eat and would still satisfy me.
These muffins were the first result and have become one of the most popular recipes on Jessica Valant Pilates!
They are also the most popular muffins recipe in our house and my husband and kids request them on the regular.
There is no flour in these muffins. None. Nada.
Don’t ask me how they rise and become pillows of deliciousness without flour. They just do. Trust me.
The key is the combination of baking soda and apple cider vinegar. It causes a reaction to help them rise. While I am usually a proponent of substituting ingredients, don’t do it here! You need those two things to make these work properly (and I promise you won’t taste the vinegar at all).
With zucchini, almond butter, flax and chia seeds, these muffins are satisfying and fuel you with protein and nourishment to conquer the day.
If there is any recipe you try from Jessica Valant Pilates, this is the one!
You can thank me later 😉.
Famous Gluten Free Zucchini Muffins
Ingredients
- 1 cup zucchini (grated and then sqeezed free of excess liquid)
- 1 cup creamy no salt almond butter the more drippy the better! My favorite brand is Trader Joe's.
- 1/4 cup maple syrup
- 2 eggs
- 1/2 tbsp chia seeds you can leave these out if you don't have them but your muffins will be a little more sticky – try adding a tablespoon of coconut flour instead
- 1 tsp apple cider vinegar
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 cup dried cranberries
- 1/4 cup chocolate chips (optional)
Instructions
- Preheat oven to 375 degrees and prepare a muffin tin with muffin liners or cooking spray
- Add all ingredients in a medium mixing bowl and mix well
- Fill your muffin tins with the mixture (fill almost full – I get about 10 muffins from each batch)
- Bake for 18-20 minutes or until just light brown around the edges
- Let cool competely before removing from the muffin tray
