by in Eat, Shoot

When we left for the Philippines, our vegetable plants were only about less than a foot in height. So coming back to a jungle of tangled tall tomatoes, zucchini, beans, basil, etc after a little over 2 weeks of being gone was kind of quite a surprise. There are times we couldn’t keep up with our produce, with zucchini producing the highest yield of all. We have been harvesting 3-5 zucchinis almost every night — we have already given some away and we can only eat so much “zoodles” so with that, I need to find clever ways to make use of it along with other ingredient(s) found in our garden…

So with that, I decided to make gluten free lemon lavender zucchini muffin. Quite a long name but I promise it’s easy to make plus the flavors produced by combining almond, lavender, lemon and zucchini is quite heavenly. 😉

 

Ingredients

Makes 16 muffins

 

Dry Ingredients

1 1/2 cups gluten free flour 

1/2 cups almond flour 

2 teaspoons baking powder

1/2 teaspoon salt

 

Wet Ingredients

2 eggs

1/2 cup coconut oil (melted)

1/2 cup coconut sugar  (increase if you like things sweeter) - not wet but they belong to this group.

1/2 cup low-fat buttermilk (you can DIY this)

Juice of 1 lemon (about 2 TBSP lemon juice)

Zest of 1 lemon

 

Ingredients from the Garden

1 medium sized unpeeled zucchini - Grated 

4-6 lavender flowers (removed from stems) **

** Adding lavender isn't an original idea but from a bakery that comes in at work periodically. But since the bread that they sell are laden with gluten, I vowed to myself that I will make it one day to satisfy my curiosity as to how it tastes. I am glad I added it. 

Instructions

1. Grease your muffin pan or line it with any muffin liner of your choice. Set aside.

2. Preheat oven to 325 degrees.

3. In large bowl, blend flour, almond flour, baking powder, and salt.  Set aside.

4. Grate the zucchini and mix the optional lavender flowers. 

5. In another bowl, beat 2 eggs well. 

a.Add coconut oil and sugar. Mix well. 

b.Add the buttermilk, lemon juice, and lemon zest and mix everything well. 

c.Fold in zucchini and stir until evenly distributed in mixture.

6. Add this mixture to the dry ingredients and then mix everything together. Please do not overmix as zucchini may get too runny. 

7. Scoop mixture into muffin pan. 

8. Bake for 18-20 minutes or until toothpick inserted comes out clean. 

9. Cool in pan 5-10 minutes, then remove to a wire rack and cool completely.

10. ENJOY!

Modifications for Chocolate Muffin (INGREDIENTS)

Makes 16 muffins

 

Dry Ingredients

1 1/2 cups gluten free flour **

1/2 cups almond flour **

2 teaspoons baking powder

1/2 teaspoon salt

2/3 cups unsweetened cocoa

 

** 2 cups of flour if you don't want it gluten free

 

Wet Ingredients

2 eggs

1/2 cup coconut oil (melted)

1/2 cup coconut sugar  (any sugar - increase if you like things sweeter) - not wet but they belong to this group.

1/2 cup low-fat buttermilk (you can DIY this)

1/2 tsp vanilla

 

Ingredients from the Garden

1 medium sized unpeeled zucchini - Grated  (peel if you don't want kids to spot anything green)


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