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Tis’ Zucchini Season: Zoodles, Zoats and Zucchini Muffins
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Gluten Free Zucchini Muffins 
09/12/2017
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Gluten Free Zucchini Muffins 
September 12, 2017

Everyone loves a good muffin, right? How about one you can feel good about with extra veggies snuck in! These muffins have no added sugar and are gluten free. Here’s what Darian did:

Yields:

12 Servings

Calories:
120
Fibre:
2g

Nutrition Facts

 

 

Protein: 3g

 

Fat: 1.5g

 

Carbohydrates: 25g

Ingredients:

  • 1 cup shredded zucchini
  • 1/3 cup apple sauce
  • 2 medium very ripe bananas, mashed (240g) 
  • 1 egg
  • 2 tbsp honey (40g) 
  • 1 tbsp pure vanilla extract
  • 1.25 cups Bob's Red Mill rice flour
  • ½ cup gluten free certified oats (40g)
  • 1.5 tsp baking soda
  • pinch salt
  • 2 tsp cinnamon
  • optional add-ins such as raisins, walnuts, dark chocolate chips or coconut

Directions:

  1. Combine the wet ingredients (zucchini, apple sauce, bananas, egg, honey, and vanilla)
  2. Combine the dry ingredients seperately (rice flour, oats, baking soda, salt, and cinnamon)
  3. Combine the wet and dry ingredients. Add in any extras ingredients like chocolate, walnuts, raisins, or coconut! 
  4. Fill 12 muffin tins and bake at 350F for about 20-25 minutes until golden brown. 

Submitted by: Darian Kotchorek (2nd year Nutrition Student) 

 

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