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Zucchini Mulberry Muffins Recipe
Sweet and sprinkled with little bits of mulberry chew‚ these moist veggie-infused muffins are a great anytime snack.
INGREDIENTS½ cup water ¼ cup Navitas Organics Chia Powder 1¾ cups gluten-free flour 1 cup almond flour 2 tsp. baking powder 1 tsp. baking soda ½ tsp. sea salt 1 Tbsp. ground cinnamon ¼ cup coconut oil, melted ⅓ cup unsweetened applesauce ⅔ cup maple syrup 1 tsp. vanilla extract 1½ cup zucchini, shredded ⅔ cup Navitas Organics Mulberries |
DIRECTIONSHeat the oven to 350°F. Line a 12-cup muffin tray with paper liners. Mix the water and the chia powder together in a small bowl and set aside for 10 minutes to allow the chia seed to form a gel. Meanwhile, in a medium bowl, mix together the gluten-free flour, almond flour, baking powder, baking soda, salt and cinnamon. In a large bowl, whisk together the coconut oil, applesauce, maple syrup, and vanilla. Add gelled chia mixture and whisk until smooth. Add the dry mixture to the wet and mix well. Fold in the zucchini and mulberries; being careful not overmix. Divide the mixture amongst the prepared muffin tray. Bake for 30-35 minutes or until tops are lightly golden. Remove from oven and allow the muffins to cool for 10 minutes in the muffin tray, then carefully transfer muffins to a wire rack to finish cooling. Note that muffins will be fragile until fully cooled. Makes 12 muffins
Submitted by Julie Morris | Luminberry |
Sweet and sprinkled with little bits of mulberry chew‚ these moist veggie-infused muffins are a great anytime snack.
Ingredients
- ½ cup water
-
¼ cup Navitas Organics Chia Powder
- 1¾ cups gluten-free flour
- 1 cup almond flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 Tbsp. ground cinnamon
- ¼ cup coconut oil, melted
- ⅓ cup unsweetened applesauce
- ⅔ cup maple syrup
- 1 tsp. vanilla extract
- 1½ cup zucchini, shredded
-
⅔ cup Navitas Organics Mulberries
Directions
- Heat the oven to 350°F. Line a 12-cup muffin tray with paper liners.
- Mix the water and the chia powder together in a small bowl and set aside for 10 minutes to allow the chia seed to form a gel.
- Meanwhile, in a medium bowl, mix together the gluten-free flour, almond flour, baking powder, baking soda, salt and cinnamon.
- In a large bowl, whisk together the coconut oil, applesauce, maple syrup, and vanilla. Add gelled chia mixture and whisk until smooth. Add the dry mixture to the wet and mix well. Fold in the zucchini and mulberries; being careful not overmix.
- Divide the mixture amongst the prepared muffin tray. Bake for 30-35 minutes or until tops are lightly golden. Remove from oven and allow the muffins to cool for 10 minutes in the muffin tray, then carefully transfer muffins to a wire rack to finish cooling. Note that muffins will be fragile until fully cooled.