Tuesday, August 20, 2013

Zucchini Chai Spiced Muffins (gluten free, dairy free, cane-sugar free)

Looking for ways to use up that summer garden zucchini?  Try using them in baked goods.  These muffins are my latest baking conquest.  With multiple attempts to get the texture and chai spice just right, they are ready to share.  If you follow my blog, you know that I’m on a gluten free baking adventure and teaching myself how to bake and create no fuss, tasty recipes that are easy to replicate.  So far, so good.  My friend Jen has been making my chocolate chip banana muffins for months now and her family gobbles them up.  Another friend enjoys my coconut blueberry muffins for her newly gluten and dairy free family.  These chai spiced muffins have been taste tested by traditional eaters (about 6 different children on traditional diets) with thumbs up all around.  So as always, a great stamp of approval.  
Zucchini Chai Spiced Muffins
(gluten free, dairy free, cane-sugar free)

Ingredients:
Wet
-2 eggs room temperature (weighing 4.5 ounces in the shells)
-1/2 cup coconut sugar
-1/2 cup non dairy milk
-1/2 cup unsweetened applesauce 
-1 cup peeled and grated zuchhini
-1/2 cup melted coconut oil
-1 teaspoon vanilla extract
-1/2 teaspoon vanilla or plain stevia
Dry
-100 grams sorghum flour (3/4 cup + 2 level tablespoons)
-100 grams brown rice flour (3/4 cup)
-60 grams tapioca starch/flour (1/2 cup)
-1 teaspoon baking powder 
-1/2 teaspoon baking soda
-1/4 teaspoon xanthan gum 
-1/2 teaspoon salt 
Chai spices
-1 teaspoon ground cinnamon

-1/2 teaspoon ground cardamom

-1/4 teaspoon ground allspice 

-1/8 teaspoon ground cloves

-1/2 teaspoon ground ginger 


How To:
Preheat oven to 350 degrees 
1. In a medium bowl, mix together all your dry ingredients including the chai spices.  
2. Next, in a large bowl, add in the eggs, coconut sugar, coconut oil, milk, applesauce, vanilla, and stevia (please make sure everything is room temperature).  Beat on medium with a hand mixer for 30 seconds.  
3.  Add in the dry ingredients.  Mix gently to incorporate then beat on medium with hand mixer for 15 seconds.  
4.  Add in the zucchini and gently mix by hand until incorporated. 
5.  Fill batter to near the top of the muffin cups, sprinkle with coconut sugar, and add a little square of zucchini.  
6.  Bake for 18 minutes.  
7.  Remove muffins from tin and cool on rack.  
Makes 12 – 15 muffins

Notes:
*Try homemade non-dairy milks for great results: Almond, Walnut, HazelnutMacadamia, Hemp.  
*For baking, I suggest following the weight of the ingredients exactly. This might mean investing in a small kitchen scale.  I cannot guarantee results if the recipe is not followed as specified and measurements are not accuratejust sayin’.
*For wet ingredients use only a 1 cup glass Pyrex for measuring. *For dry, use metal measuring cups.  And when measuring flours, spoon the flours into the measuring cup, then level off with a knife.  Never pack in the flour. 
*The muffins will stay moist for 3 or 4 full days at room temp in a container.  
*Oh, and I use these large baking muffin cups.


Here are my other baking recipes
(all gluten free, dairy free, cane-sugar free)

Strawberry Coconut Cake 

And stayed tuned for these chocolate cupcakes comin’ atcha soon

Shared on: Fat Tuesdays, Slightly Indulgent Tuesdays, Allergy Free Wednesdays, My Meatless Monday, 

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Labels: allergy-friendly, breakfast, muffins, snacks.

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