Zucchini Muffins

October 2, 2018 • 0 comments

Zucchini Muffins
These buckwheat muffins are fluffy, incredibly moist, and packed with nutritious ingredients. Keep these muffins on hand for a quick, on-the-go breakfast or snack.
  • Prep Time:
  • Cook Time:
  • Servings: 12 muffins



1-1/2 cups Jubilee Gluten-Free Baking Mix
1 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg
1-1/2 cups of shredded/grated zucchini

3/4 cup Jubilee Maple Syrup
1/2 cup melted butter or oil of choice (I use avocado oil)
3 eggs
OR (for those who cannot have eggs) 3 tablespoons ground flax combined with 9 tablespoons of hot water
1 mashed banana
1/2 cup raisins (optional)
1/2 cup chopped walnuts (optional)
for a treat you can add 1 cup of chocolate chips (they don't last long with the kids around)

Preheat oven to 400 F. Grease muffin pan. In a large bowl combine 1-1/2 cup of dry mix, cinnamon, ginger, nutmeg and shredded zucchini. In a medium bowl combine the wet ingredients and beat together with a whisk. Stir in the raisins and walnuts if using. Pour the wet ingredients into the dry mix. Fold together gently until just combined. Do not over mix. Fill muffin cups close to the top. Immediately put the muffin tray into the oven and bake for 5 minutes. After 5 minutes, reduce the temperature to 350 F and continue to bake for 11-12 more minutes, until an inserted cake tester comes out clean. Remove from the oven. Allow the muffins to cool in the tray for about 5 minutes then remove to a cooling rack.

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