Gluten Free Banana, Zucchini and Walnut Muffins
Zucchini contains vitamin A, magnesium, folate, potassium, copper, and phosphorus . It also has a high content of omega-3 fatty acids, zinc, niacin, and protein. Moreover, vitamin B1, vitamin B6, vitamin B2, and calcium in zucchini assure optimal health.
Our zucchini plants have gone into overdrive and this week I found myself with a lot of zucchinis as well as frozen super ripe bananas and not sure what to do with either of them.
These super moist, earthy, and healthy muffins are one of the best ways I‘ve found to use up both at the same time. They are hearty and flavorful and perfect for a snack. So easy to make, and unusually for gluten free muffins, actually improved with keeping overnight.
This recipe was adapted for gluten free from Bubby’s Brunch Cookbook: Recipes and Menus from New York’s Favorite Comfort Food Restaurant by Ron Silver with Rosemary Black.
If your gluten free flour doesn’t contain Xanthan Gum, add a teaspoon to the recipe. However, I used Yes You Can brand which doesn’t need the addition. Both the plain and buckwheat flours as well as gluten free baking powder are available from the shop part of this web site.
Yield: 12 muffins
- 1 cup Gluten Free Plain Flour.
- 3/4 cup buckwheat flour
- 1/2 cup mashed very ripe banana
- 1 cup grated zucchini
- 1/2 cup sultanas
- 1/2 cup packed dark brown sugar
- 1/2 tsp ground cinnamon
- 1 1/2 tsp baking powder
- 1/4 tsp bicarb soda
- 1/8 tsp coarse salt
- 3/4 cup buttermilk (or milk with a squeeze of lemon juice)
- 3 T honey
- 2 T canola oil
- 1 large egg, lightly beaten
- 1/2 cup chopped walnuts, optional
- Position an oven rack in the middle of the oven. Preheat the oven to 185 degrees Centigrade on convection.
- Line a standard muffin pan with paper baking cups or grease the baking cups lightly with cooking oil spray or butter.
- Combine the flours, banana, zucchini, raisins, brown sugar, cinnamon, baking powder, bicarbsoda, and salt in a large mixing bowl.
- Combine the buttermilk, honey, vegetable oil, and egg in a mixing bowl and whisk vigorously.
- Form a deep “well” in the center of the flour mixture with a large wooden spoon. Pour the buttermilk mixture and the nuts (if using) into the well.
- Immediately stir the mixture with a wooden spoon until the ingredients are well blended.
- Spoon the batter into the prepared muffin cups, filling them two-thirds full. Bake the muffins for about 20 minutes, or until the tops spring back when pressed lightly or a toothpick inserted into the center comes out clean.
- Remove the muffins from the oven and allow to cool in the pan for 5 minutes. Remove from the pan, transfer to a wire rack, and allow to cool for 15 minutes.
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