Thursday, July 16, 2015

Gluten free, vegan Zucchini muffins

I know, most people cringe at the thought of gluten free and vegan.  I swear, if i hadnt made this recipe, I woudn't think there was anything "different" about these muffins. No butter, no eggs, no freaky ingredients that you only find at specialty stores.  These muffins also freeze and defrost well.  This is also great for low iodine diets, just sub non-iodized salt.

Zucchini Muffins

1 3/4 c (gluten free) oat flour**
1 tsp baking power
1/2 tsp baking soda
1 tsp salt
1/2 cup light brown sugar (or 1/2 cup sugar + 1/2 tbs molasses)
1 c apple sauce (I used homemade chunky)
1 tsp vanilla
1 c grated zucchini, packed

Preheat oven to 350
Grease muffin tin

Mix together dry ingredients.  Mix in wet ingredients until well blended.  Pour into prepareed tin about 3/4 full.
Bake 30 to 45 minutes.  Check with toothpick, should come out clean.
Allow to cool 5 minutes before taking out of tins.

** Oat Flour: Not all oats can be considered gluten free because of potential contamination.  If you arent super gluten sensitive most oats are okay, but if you are Celiac, make sure it is labeled "gluten free".
To make your own oat flour, simply grind traditional oats in a grinder or high speed food processor.

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