GLUTEN-FREE ZUCCHINI CORN MUFFINS

"Are you vegan?"

I get this question a lot. I suppose it is warranted since I tend to post plant-based recipes and am more inclined to eat a plant-based diet. But in truth, I enjoy dairy (greek yogurt and ice cream), eggs, and lots of fish. I guess I'm a pescatarian, but I'm not really one for labels. 

This weekend I attended a pig roast and seafood boil. Yes, it was totally as over-the-top as you are imagining. There was a 75 lb pig roasting over a low smoke, pounds of seafood boiling with corn, corn fritters, hush puppies, potatoes, smoked brisket and pastrami, a multitude of delicious homemade barbecue sauces, and many more sides. It was absolutely delicious and well worth the long wait and having my hair (and the pup!) smell like smoked meat. 

While I mostly enjoy vegetables, I like a balance and enjoy meat on the weekends. This pig roast was well worth the weekend meat eating. But more importantly, I want to discuss the balance of diet and food sourcing. 

I truly believe that each person is different especially for what diet works best for them- so experiment! Some people do great with eating meat each day and some cannot even have one bite of diary. Test options and see how your body responds- but if you truly have a hankering for a sweet, have a small bite. Total restriction will only lead you to a binge. As for food sourcing, some people might be totally freaked out that I watched a pig roast on spit for several hours. But I found beauty in the whole cooking process. The meat was from a local source and taken care of with such respect. Knowing and understanding where you food comes from is so important in the consumer cycle. I highly recommend looking into where some of your favorite foods come from and learning about the food cycle. 

But enough about diet and pigs, let's talk a bit about these muffins. Celebrating the abundance of zucchini this season and the lovable corn muffin, these gluten-free and refined sugar free muffins are a great way to enjoy the marriage between the two without feeling too terrible afterwards.

Bake these babies up! 

Servings: 12-14 muffins

Ingredients:

  • 1/4 melted coconut oil
  • 3/4 coconut sugar
  • 1 cup non-dairy milk (I used unsweetened cashew)
  • 1 egg
  • 1 teaspoon salt
  • 1 cup of grated zucchini, excess liquid squeezed out
  • 1 cup corn meal
  • 1 cup brown rice flour
  • 1/2 tablespoon ground cinnamon
  • 3 teaspoons baking powder

For the topping:

  • 1/2 cup gluten free oats
  • 1/4 cup coconut sugar
  • 1 teaspoon ground cinnamon
  • 1/3 cup melted coconut oil

Directions:

  1. Preheat your over to 350 degrees.
  2. In a medium sized bowl, combine the baking powder, cinnamon, salt, brown rice flour, and corn meal.
  3. In a larger bowl mix together the coconut oil and coconut sugar. Then add in the milk and egg.
  4. In batches, stir in the dry ingredients.
  5. Next, fold in the grated zucchini. 
  6. While the oven is heating, make the toping.
  7. Combine the oats, coconut sugar, cinnamon, and oil until it clumps together. 
  8. Grease your muffin tin and fill about 3/4 of the way with batter. Top with the oat mixture.
  9. Bake for 12-13 minutes or until a toothpick comes out clean.
  10. Let the muffins cool for about 5-8 minutes before transferring to a wire rack to cool completely. 
  11. Enjoy!
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