As with nearly all of my cooking, this recipe evolved a fair amount as I was making it. I'm such an experimental cook that I'm usually an awful baker—I always mess up the chemistry with my tinkering—but this time it worked out well. I started with this recipe but then adapted it quite a bit.
Notes on allergens: These muffins contain absolutely no flour. They are free of gluten, grains, refined sugar, and dairy. They do contain nuts and eggs. If you're in search of a nut-free recipe, I suspect that sunbutter would make an excellent substitution for the nut butter in this recipe; if you try it, please let me know how it goes!
any nut butter of your choice)
2 cups shredded zucchini, squeezed to get most of the liquid out
⅔ cup blueberries (I used some we'd frozen earlier in the summer)
½ cup honey (raw, local honey if you can get it)
1 Tablespoon vanilla extract
1-2 teaspoons cinnamon (totally up to your taste preference)
1 teaspoon baking soda
1 teaspoon baking powder
- Preheat oven to 350°F.
- Mix all ingredients together in a large mixing bowl until well blended. (No need to worry about over-mixing flourless muffins—generally speaking, the more you mix, the better!)
- Line a muffin tin with muffin papers and fill each approximately ¾ with muffin batter. It's important that you use muffin papers for this recipe! If you don't, the muffins will likely stick terribly to your muffin tin, and that wouldn't be very fun.
- Bake on center rack for about 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool muffins in the pan for 5 minutes or so and then on a wire cooling rack. They're also delicious when eaten warm!