Fresh mint perks up these blackberry muffins while zucchini adds a bit of extra moisture and earthiness. Sweetened with coconut sugar, these gluten free and vegan muffins are perfect for breakfast, dessert, or a tasty snack. —Courtney
all purpose gluten free flour mix**
psyllium husk or xanthan gum
minced fresh mint
coconut milk (or other milk of your choice)
melted coconut oil
heaping 1/2 cups
heaping 1/2 cups
raw sugar to sprinkle on muffin tops (optional)
In This Recipe
Preheat your oven to 350 degrees and place muffin liners in a tin with at least a 12 cup capacity. Line a colander with a couple of paper towels and place the grated zucchini on top. Press the zucchini so that the moisture begins to run out of the colander. Replace the wet paper towels with a dry one and set the zucchini on it while you prep the muffins.
In a bowl, whisk together the flour, salt, ginger, baking powder, psyllium, coconut sugar, and mint until well combined. In a separate bowl, whisk together the coconut milk, coconut oil, and applesauce until smooth and well combined. Add the wet ingredients to the dry and stir to combine. The batter should be relatively smooth and thick. Add the blackberries and zucchini and fold them in until evenly distributed.
Fill the muffin cups about 3/4 of the way full (I was able to fill 8) then sprinkle the tops with a bit of raw sugar if using. Tap the pan on the counter to release any air bubbles, then place it in the oven. Bake the muffins for 20 to 25 minutes until the tops are puffed and a tester inserted into the middle comes out with moist crumbs. You should be able to touch the tops of the muffins without leaving a dent.
Cool the muffins on a cooling rack for at least 15 minutes before eating. Store any leftovers in an airtight container. Makes about 8 muffins.
**I used 2 oz of arrowroot flour, 2 oz of sorghum flour, 1.75 oz oat flour, and .75 oz of millet flour