Gluten Free Chocolate Zucchini Muffins Recipe Recipes Recipe For Banana
GLUTEN-FREE ZUCCHINI BREAD (OR MUFFINS)
Got this recipe from someone else but made some changes to it, to make it not taste gluten-free. My family loves bread and my husband is always looking for something that taste 'normal'. So this is as close as it gets for muffins. They are actually really good. The extra applesauce really makes it moist and not too dry! The batter will look runny but when you take them out of the oven they will be nice and soft. I can't keep them long, they go so fast!
Provided by horsegirl
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans.
- Mix flour, cinnamon, salt, baking soda, baking powder, and nutmeg together in a bowl. Beat sugar, applesauce, eggs, oil, and vanilla extract together in a separate bowl; stir in zucchini. Slowly mix flour mixture into zucchini mixture until well blended; pour into prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 50 minutes.
Nutrition Facts : Calories 560.8 calories, Carbohydrate 99.4 g, Cholesterol 69.8 mg, Fat 17.3 g, Fiber 6.3 g, Protein 7.9 g, SaturatedFat 2.8 g, Sodium 539.2 mg, Sugar 61.9 g
GLUTEN-FREE BANANA-CHOCOLATE CHIP MUFFINS
Chocolate chip and banana muffins made with almond flour instead of all-purpose flour, making them gluten-free.
Provided by fabeveryday
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
- Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
- Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
- Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
- Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 23.9 g, Cholesterol 31.9 mg, Fat 19.9 g, Fiber 4.8 g, Protein 8.7 g, SaturatedFat 3.6 g, Sodium 210.3 mg, Sugar 13.7 g
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