Hi friends!!

Here’s a new recipe for all my fellow gardeners who have loads of zucchini this summer and early fall. While zucchini bread and muffins are a common way to use up this veggie, it’s not easy to find a good recipe that’s grain-free, sugar-free, and low-carb. So I created one!

This recipe makes use of three types of flour: lupin, tigernut, and coconut. Lupin beans are a type of legume, tigernuts are a root, and coconut is, well, coconut. 🙂 I also use powdered gelatin and konjac root flour to give the muffins more elasticity.

Ingredients

3 large eggs

1/2 c. avocado oil

1/4 c. water

1/3 c. unsweetened applesauce

2 tsp. vanilla extract

2 Tbs. Lakanto (or other brand) sugar-free maple syrup

3/4 c. Monk Fruit in the Raw or other granulated sugar-free sweetener

1/2 c. coconut flour

1 c. lupin flour

1/3 c. tigernut flour

1 Tbs. konjac flour

1 Tbs. powdered gelatin

2 tsp. baking powder

1/2 tsp. baking soda

1 heaping tsp. salt

1 1/2 tsp. cinnamon

1 tsp. nutmeg

1/2 tsp. allspice

2 c. shredded zucchini

Directions

1. Preheat oven to 325 degrees F.
2. Line a 12-cup muffin tin with paper or foil liners, and spray liners with avocado or olive oil spray.
3. Whisk eggs in a large bowl until frothy, about 1 minute.
4. Add avocado oil, water, sugar, vanilla, applesauce, and maple syrup to eggs in bowl. Whisk another minute, until well-combined and smooth.
5. Sift coconut flour, lupin flour, and tigernut flour into bowl with wet ingredients. Do not mix in yet!! (This step is important, as it allows the ingredients you’ll mix in next to go in smoothly, without creating lumps. I’ve learned from experience that there’s a right way and a wrong way to add gelatin and konjac flour to batter!) 🙂
6. Carefully add gelatin, konjac flour, salt, baking soda, baking powder, and spices on top of the flours in the bowl. Gently whisk the dry ingredients into the wet mixture, taking care to continue mixing until it’s completely smooth. This allows the gelatin and konjac flour to get incorporated evenly, without forming clumps.
7. Mix in shredded zucchini.
8. Let the batter sit for 5 minutes. This time is needed for the gelatin, konjac flour, and coconut flour to absorb moisture from the liquid ingredients and zucchini.
9. Portion batter evenly into 12 muffin cups.
10. Bake for 25-28 minutes, until nicely browned on top and fairly firm to the touch.
11. Allow to cool in muffin pan about 5 minutes, then remove to a rack to cool completely.
12. Store in the fridge for 2-3 days, or freeze for later use. Gluten-free and grain-free baked goods don’t keep very well at room temperature.

Enjoy!