These muffins are a great way use the bounty of zucchini that’s available in the summer! They have just the right amount of sweetness without the “sugar overload” that often comes along with most muffin recipes.
I have lots of different types of flour left over from experimenting with gluten free sourdough. One of them is sorghum, so I decided to try a recipe with it. If you don’t have sorghum on hand, any gluten free flour mix, or almond flour should work as a substitute.
If you decide to use almond flour, I recommend using tapioca flour instead of the arrowroot flour. Keep in mind, if you use cacao powder these will be a tad less sweet 🙂
Makes 12 regular size muffins
- 2 cups grated zucchini (doesn’t need to be peeled)
- 2 very ripe bananas, mashed
- 1/2 cup maple syrup
- 2 tsp vanilla extract
- 3/4 cup coconut oil, melted
- 1 3/4 cups sorghum flour
- 1/4 arrowroot flour
- 6 Tbsp of cacao or cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp sea salt
- Preheat oven to 350 degrees F.
- Put all dry ingredients into a medium size bowl and combine together.
- Put the zucchini, bananas, coconut oil, maple syrup and vanilla, into a small bowl and combine together.
- Combine the dry and wet ingredients and mix with a hand mixer until the batter is smooth.
- Spoon batter into a muffin pan lined with baking cups, fill each until 3/4 full.
- Cook for 25 minutes or until toothpick comes out clean.
- Cool in pan for 10 minutes before eating.