It’s officially sweater weather where I am, and I don’t know about you, but when the air gets that autumnal chill I start jonesing for sweet and spiced baked goods: muffins, pies – anything full of cinnamon and nutmeg that is soft and warm and, well, sugary.
These zucchini muffins are my candida diet answer to that sugary comfort we can’t help but crave when the weather turns nippy. Since this recipe is gluten-free, sugar-free, and sweetened with stevia, it’s a guilt-free way to enjoy a classic breakfast or afternoon treat - not to mention baking in a warm kitchen is an excellent way to keep everyone cozy and entertained once the weather starts to turn.
When I made these muffins they were destined for the breakfast table, and with a balance of vegetable fiber and protein-packed flours, they’re almost a meal in themselves.
The use of cardamom in this recipe is optional. I added it for its lovely floral flavor and I find it elevates the other spices and gives the muffins a slightly exotic dimension, but take care to use it sparingly as it can quickly become overpowering.
As you can see from the photograph below, I used a rough shred on my zucchini. If you would like the squash to disappear more into your batter use a fine shred, which I have noted in the recipe.
1 ½ cups almond flour
1 cup coconut flour
½ cup hazelnut flour
½ tsp salt
1 tsp nutmeg
3 tsps cinnamon
Optional: pinch (and I do mean a pinch, this spice has a strong flavor) of cardamom
¼ tsp baking soda
½ cup milk
12 tbsps (1 ¼ sticks) salted butter, melted
2 tbsps Greek yogurt
2 tsps vanilla extract
2 tsps liquid stevia
2 tsps lemon juice
1 tsp lemon zest
4 cups finely shredded zucchini
½ cup chopped walnuts
Preheat the oven to 350 degrees.
In a large bowl, combine the almond, coconut, and hazelnut flours. Add the salt, nutmeg, cinnamon, cardamom (if you so choose), and baking soda.
In a medium-sized bowl, beat four eggs. To the beaten eggs add milk, melted butter, Greek yogurt, vanilla, and liquid stevia. Whisk the wet ingredients together to ensure they are well mixed. Once these ingredients are evenly blended (don’t worry about remaining small lumps of yogurt) whisk in the lemon juice and lemon zest.
Add the finely shredded zucchini to the wet mixture and stir a few times to coat the zucchini.
Add the wet ingredients to the dry ingredients and stir to thoroughly combine into a thick, sticky batter. Lastly, add the chopped walnuts and fold them into the batter to evenly distribute them throughout.
Scoop the muffins into a parchment cup-lined muffin tray, using your hands to shape the batter in the cups (think of it as playing with play-doh, and shape your ideal muffin before it bakes). This recipe makes a dozen muffins.
Bake the muffins for 30 minutes or until the tops appear golden brown at the edges.
Serve plain or toasted and buttered. Keep these muffins in the refrigerator, or store in the freezer and defrost as needed.