Zucchini noodles, now zucchini muffins.
Clearly, I’m on a huge zucchini kick right now.
When I was at Sur La Table picking up my veggie spiral slicer, I also snagged one of these funky silicone muffin molds (pictured below) made by a company named Lekue.
I make a LOT of muffins and was going through paper muffin liners like crazy. I was also getting really tired of scrubbing the living daylights out of metal muffin tins after I made mini frittatas/egg cups!
Solution: a silicone muffin mold!
You don’t need any butter or coconut oil spray to keep your food from sticking, and there’s no scrubbing and hardly any clean up at all. You just turn the pan upside down and your food tumbles right out, perfectly in tact. You can also use them in the microwave, fridge, and freezer. (This may be an ingenious way to freeze leftover stock…will test it and let you all know;)
This may be one of my favorite muffin recipes yet, and I think it's all from those tiny flecks of orange zest. Can you see them? Orange zest makes me inexplicably happy!!
I bake in small batches because I have "Foodie ADD" - in other words, I don't like eating the same thing for days on end or having leftovers stockpiled in my freezer. If you're baking these for a crowd and want a larger batch, it's easily doubled:)
Now that I know these muffin molds are money, I'm definitely ordering another set since the one I bought only has 6 compartments.
Gluten-Free Zucchini-Orange Muffins
1 1/2 c. oats, ground finely into flour in a food processor
1 tsp. coconut sugar
1 tsp. baking powder
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/3 c. unsweetened coconut or almond milk
2 Tbs. real maple syrup
2 Tbs. melted coconut oil
1/2 tsp. vanilla extract
1 1/2 c. shredded zucchini, squeezed and drained well to get the water out!
Zest of 1 orange
1/4 c. raisins
Preheat oven to 425.
In a bowl, combine oat flour, coconut sugar, baking powder, spices and salt. Whisk until incorporated.
In a separate bowl, combine milk, maple syrup, eggs, and vanilla, and mix well. Fold dry ingredients into wet.
Fold in shredded zucchini, orange zest and (if using) the raisins.
Fill muffin cups 3/4 of the way full with batter.
Bake for 12-15 minutes, or until golden brown and a toothpick comes out clean.
140 calories, 4 g. fat, 24 g. carbs, 2.5 g. fiber, 3.5 g. protein
*Nutrition info calculated using SparkRecipes.com and may vary depending on your ingredients. If you are looking to reduce carbohydrates, omit the raisins.