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Monday, July 4, 2016

Recipe: One Bowl Healthy Zucchini Muffins (GF!)

Healthy One Bowl Zucchini Bread Muffins Recipe - low fat, gluten free, sugar free, oil free, butter free, no added fat, healthy, nut free

I feel like zucchini bread is the uncool kid at school.

You know, the one who everyone picks on - and who gets picked last when someone's picking teams?

But like those uncool kids, zucchini bread is actually really ridiculously awesome and everyone else just doesn't know it yet.

Gluten Free One Bowl Zucchini Bread Muffins Recipe - low fat, gluten free, sugar free, oil free, butter free, no added fat, healthy, nut free

You see, people are kind of weirded out by zucchini bread if they haven't tried it before - but I don't really know why there's a problem when most people will happily devour a slice of carrot cake (which, HELLO, contains a vegetable too!) - but apparently there is. 

But this recipe is definitely the one to change your mind. You see, not only is it super ridiculously easy to make - it's also super ridiculously delicious.

Healthy One Bowl Zucchini Bread Muffins Recipe - low fat, gluten free, sugar free, oil free, butter free, no added fat, healthy, nut free

Sure, there's still zucchini inside - but these muffins are the softest, most delicious muffins you'll ever make - and I can guarantee once you have one you won't be able to stop. 

So let me share the recipe with you! >> 



Low Fat One Bowl Zucchini Bread Muffins Recipe - low fat, gluten free, sugar free, oil free, butter free, no added fat, healthy, nut free

Healthy One Bowl Zucchini Bread Muffins
makes ~28 mini muffins or 12 regular muffins 
low fat, gluten free, nut free, refined sugar free, egg free option, 
butter free, oil free, freezer friendly and clean eating recipe

1 medium-large zucchini, grated on a fine grater (mine zucchini was 250g)
1/2 cup (125g) plain greek yogurt 
2 eggs
1/3 cup - 1/2 cup coconut sugar or brown sugar*
1 1/2 cups (180g) gluten free plain flour 
1/2 tsp baking powder
1/2 tsp baking soda 
Pinch of salt 
Optional: 1/2-1 tsp cinnamon or mix-ins of your choice
  • Preheat your oven to 180C/355.
  • Grease a non-stick mini muffin tin or regular muffin tin and set aside. 
  • Grate your zucchini and place it in your mixing bowl. 
  • Add in your yogurt, eggs and sugar, mixing until combined. 
  • Stir through your flour, baking powder, baking soda, salt and any additional mix-ins (if using) and stir until just combined. 
  • Spoon your muffin batter into your tins, filling ~3/4 of the way full. 
  • Bake your muffins for 20-25 mins for full sized muffins or ~10-15 minutes for mini muffins or until cooked through and golden on top. You'll know they're ready to take out when a skewer inserted into the centre of a muffin removes clean. 
  • Allow to cool before removing the muffins from their tins by running a knife around the edge of the tin and popping them out. 
  • These muffins will keep at room temperature or in the fridge in an airtight container for 3-4 days and can also be frozen and defrosted when you're ready to enjoy them!
*Use more/less sugar depending on how sweet you like your baked goods. I use 1/3 cup but the rest of the SIL family prefer them a little sweeter so I use 1/2 cup for them.

But tell me, what's one food you love that just doesn't get enough recognition?
And zucchini bread; yay or nay?

    
   


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