Looking for a healthy treat? Give these gluten free muffins a try! There were an instant hit with my daycare kids. These muffins are similar to the Gluten Free Carrot Cupcakes I made a few months ago, but these turn out a little bit more moist. They are a great way to sneak in some veggies and protein, too.
Before beginning, think about the age of the children who will be baking with you. This recipe may be a bit complex for less experienced chefs, but can still be done with adequate preparation.
Grating the zucchini is time consuming, so delegate to a school aged child or consider grating it in advance. Make sure your kids get a chance to see the zucchini first though. Talk about what it is, how it grows and how tasty it will be in your muffins.
From Against All Grain. Makes 8 muffins.
- 1 1/2 cups blanched almond flour (affiliate link)
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon nutmeg
- 3 eggs, beaten
- ¼ cup honey (do not serve honey to children under 1 yr old)
- 1 ripe banana
- 1 cup shredded, unpeeled zucchini
- Preheat the oven to 350 F.
- Invite your kids to place the muffin cups in the tin while you collect the ingredients and utensils.
- Whisk the dry ingredients in a small bowl. Make sure there are no clumps.
- Mix the wet ingredients (except for the zucchini) in a separate bowl. We used a hand mixer (much safer for toddlers) the first time we made these, but it was a lot of work! The second time we used electric beaters, which I helped the children use.
- Add the zucchini once the wet ingredients are well mixed.
- Add the dry ingredients to the wet ingredients a bit at a time, mixing until well incorporated.
- Invite your kids to spoon the batter into the muffin tins. Wipe up any drips once they are done.
- Bake for 30-35 minutes until a toothpick comes out clean.
Allow the muffins to cool and enjoy!