I had some muffin shape sticker shock when I first checked on these in the oven. It had been a while since I baked with gluten. Typically with gluten-free, primarily plant-based baking, the shape and texture of the end result are affected. This is because gluten is a sticky protein that provides elasticity in traditional baking. This recipe also calls for eggs, which acts as both a binder and leavening agent in traditional baked goods. All of those components together made it so these muffins looked like, well, muffins!
That is not to say that the rest of the muffins on Healthified don’t look like muffins, they just don’t rise as much and are a bit flatter at the top. A good vehicle for frosting if you ask me! That all being said, I have not fully imposed a gluten-free diet onto my child, so when I realized he was having some texture aversion, yet easily ate muffins, I came up with the idea for these spelt banana zucchini muffins. Not only are they nutritious, but they have the added benefit of hiding a veggie inside. I also wanted them to have as less added sugar as possible, so if you want them sweeter, double the maple syrup or coconut nectar. The banana provides most of the (natural) sweetness, which is a plus in my opinion.
What is spelt flour? It is a whole wheat flour, yet it encompasses the entire grain (bran, endosperm, germ). Unlike white flour, which has been stripped of the grain components and processed, spelt contains more fiber, flavor, and grain-based nutrition. I thought it would be the perfect base for this recipe.
Although I am not 100% gluten-free, I do try to avoid it when I can. I did taste test these muffins however, and I can attest that they are hearty, not too sweet, and also baby approved!
He enjoys one on the morning, and sometimes with a little extra nut butter on top. Healthy fat, fiber and protein!
Jumbo Chocolate Chip Zucchini Banana Muffins {Grain-Free, Oil-Free}
Equipment
- hand mixer or stand mixer
- 2 bowls
- Jumbo muffin tin
Ingredients
- 2 cups almond flour
- 1/4 cup coconut sugar
- 1/4 cup tapioca starch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 1/4 cup dairy-free milk of choice
- 1/4 cup coconut nectar or maple syrup
- 1/2 cup mashed ripe banana equals about 1 large
- 1 teaspoon vanilla extract
- 1 cup grated zucchini water squeezed out; from about 1 medium
- 1/2 cup chocolate chips or chopped dark chocolate
Instructions
- Preheat the oven to 350 degrees. Line a jumbo muffin tin with liners or coat with cooking spray (see note if using a regular muffin tin).
- In a large bowl or stand mixer, combine the almond flour, coconut sugar, tapioca starch, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the egg, coconut nectar or maple syrup, dairy-free milk, mashed banana, and vanilla extract until creamy.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the grated zucchini and chocolate chips and stir until blended.
- Transfer the batter to the muffin tin, filling each about 3/4 of the way to the top. Bake for 25 to 28 minutes, or until a toothpick inserted comes out clean. Allow the muffins to cool in the baking tin for 10 minutes before transferring them to a wire rack to cool completely, about 1 hour.
Notes
