Gluten Free Zucchini Muffins

February 21, 2016

Gluten Free Zucchini Muffins

These are a favourite in our household. They are such a brilliant lunchbox treat for the kids and a yummy snack too. My Gluten Free Zucchini Muffins have lots of hidden vegetables in them and they take about 2 minutes to make in my Thermomix. I also mill my own gluten free flour using whole brown rice and buckwheat, providing lots of extra nutrition with no preservatives. This equates to quick, easy, delicious and healthy food for my growing boys. Just what this mum wants!

If you want to save some for another time these do freeze well. And if you don’t have a Thermomix, just grate all of your vegetables, use 200g of any gluten free flour you have, and then whisk everything well in a large mixing bowl.

You can also personalise these yummy Gluten Free Zucchini Muffins by adding extra vegetables on top. I have one son who goes bananas for cherry tomatoes, so he gets these halved on his. My other son is not a fan, so plain muffins are his favourite.

My boys are enjoying these in their lunchboxes tomorrow, along with some organic grapes, cut up carrot and cherry tomatoes, and a delicious gluten free chocolate cupcake. Yummo.

Enjoy!

Gluten Free Zucchini Muffins

Makes 12

Ingredients

  • 100g brown rice (or any type of rice that you choose)
  • 100g buckwheat
  • 2 zucchinis, cut into chunks
  • 2 small carrots, cut into chunks
  • 6 free range eggs
  • 80g coconut oil
  • 2 teaspoons gluten free baking powder
  • 1/2 teaspoon Himalayan salt or sea salt
  • 12 muffins patties
  • 6 cherry tomatoes, cut into halves (optional)

Method

  1. Pre-heat your oven to 180 degrees Celsius and line a 12 hole muffin tray with paper muffin patties.
  2. Place the brown rice and buckwheat into your Thermomix bowl and mill on speed 9 for 1 minute. Set aside.
  3. Place the zucchini and carrot chunks into your Thermomix bowl and chop on speed 5 for 3 seconds. Scrape down the sides of the bowl.
  4. Add the remaining ingredients and the reserved brown rice and buckwheat flour. Mix on speed 5 for 20 seconds.
  5. Divide the mixture evenly amongst the 12 muffin patties. If using, place a cherry tomato half on top of each muffin and press down lightly.
  6. Cook in your pre-heated oven for 25 minutes, or until a skewer inserted into the centre is clean when removed. Remove from the oven and allow them to sit in the muffin tray for 10 minutes. Then remove the muffins from the tray onto a wire rack to cool. Serve warm or cool.
  7. Store in an air tight container in the fridge for up to 3 to 4 days.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Muffins before going into the oven to cook.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

These Gluten Free Zucchini Muffins are a delicious addition to your child’s lunchbox.




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