Gluten Free Carrot Zucchini Bran Muffins
A delicious way to use up garden veggies. Not interested in gluten free? Just substitute all purpose flour and/or whole wheat flour for the gluten free flours in this recipe.
Gluten Free Carrot Zucchini Bran Muffins
Recipe adapted from Farmgirl Susan’s 100% Whole Grain Carrot, Raisin and Zucchini Bran Muffins, from the In My Kitchen Garden blog, no longer online.
Note: recipe will make enough batter for MORE THAN 12 muffins.
1 cup oat bran
1 cup GF white flour
1 cup GF whole grain flour
2 tsp baking soda
1 tsp baking powder
½ tsp salt
1 ½ tsp cinnamon
2 eggs
2/3 cup yogurt
2/3 cup milk
1/3 cup vegetable oil of choice (I used grapeseed)
1/3 cup molasses
1/3 cup honey
1 tsp vanilla
1 cup grated zucchini
1 cup grated carrot
¾ cup dried fruit of choice (I used cherries)
Preheat oven to 375 and grease your muffin tins.
In a large bowl, mix all dry ingredients.
In a medium bowl, mix all wet ingredients, not including the dried fruit, zucchini and carrot.
Mix wet ingredients into dry ingredients. Stir in dried fruit, zucchini and carrot. Portion out batter into muffin tins until they are ¾ of the way full. Sprinkle tops with raw sugar if desired.
Bake on middle rack for 25 – 30 minutes, or until muffins are firm to the touch. Cool and serve.
Gluten Free Whole Grain Flour Blend (recipe from America’s Test Kitchen)
24 ounces (5 1/4 cups) teff flour
8 ounces (1 3/4 cups) brown rice flour
8 ounces (2 1/3 cups) ground golden flaxseeds
5 ounces (1 cup) SWEET white rice flour (not regular white rice flour)
Link to my GF Bread Recipe:
Link to the muffin tin used in this recipe, the Oxo Good Grips Non-Stick Pro 12 Cup Muffin Pan :
Savoury Two Cheese Muffins with Zucchini Carrots Butternut Squash
Make sure when you bake these you grease a non-stick muffin tray and not use paper liners as I did. They will stick.
Leftovers can sometimes be very helpful, especially from the vegetable bin in the fridge. The following recipe came about from just that. The first part has the dry ingredients which stay the same, but do make sure you squeeze exccess moisture from your vegetables.
2 cups plain flour
1 teaspoon baking powder (or 2 cups SR flour and no baking powder)
1/2 baking soda
1 tsp salt
1 tsp ground black pepper
1 tsp raw sugar
3 large eggs
1 cup of whole milk if possible (or unsweetened almond milk)
75 grams butter (or 5 tbsp extra virgin olive oil)(optional)
1 cup of zuchini grated
1/2 cup carrots grated
A handful of chopped spring onions
1/2 cup butternut squash grated
3/4 cup cheddar cheese grated (or vegan equivalent)
1/4 parmesan cheese grated
1/4 cup parsley chopped finely
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A DELICIOUS Way To Eat More Vegetables | 4 Muffin Recipes | Kid Friendly
How do you make veggies actually taste good?
These moist, fluffy muffins are packed with fruits and veggies and are loved by toddlers, kids and even adults! As a parent, sometimes getting your child to eat anything, let alone eat healthy food, can be very stressful! While I am a big proponent of teaching your children to love healthy food, especially fruits and vegetables, sometimes you have to have a backup plan. Pumpkin muffins, Carrot Muffins, Zucchini Muffins, and Sweet Potato Muffin recipes here! #pumpkinmuffins #zucchinimuffins #carrotmuffins #sweetpotato
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ABOUT ME: Hi everyone! My name is Keri and I am a working mom living in Alberta, Canada with my husband, Trevor, and we have two young adult kids. We live a very hectic and busy life trying to balance activities, family time, church and working full-time. I love saving money, and anything homemade. My hope is to share with you an honest glimpse of our life. Thank you for taking the time to watch. :) Leave me a comment and share!
00:00 Introduction
01:24 Pumpkin Muffin Recipe
02:16 My favourite Can opener
04:20 Presentation is Everything
05:13 Carrot Muffin Recipe
07:20 Zucchini Muffin Recipe
08:04 Cinnamon, Nutmeg, Cloves and Allspice
09:35 How to prepare your veggies to add to muffins
09:59 Sweet Potato Muffin Recipe
12:05 First reaction to trying a sweet potato muffin
Apple & Zucchini Muffins|Zizas_Corner
How you doing? In this Video, check out this easy and tasty muffins. its super yummy and I hope you try it out. Enjoy :)
INGREDIENTS
Oat Flour - 1 cups
Flour - 1.5 cups
Apple - 1
Zucchini - 1
Eggs - 2
Maple Syrup - 1/4 cup
Butter - 1/3 cup
Honey - 1/4 cup
Cinnamon - 1tbs
Salt - 1tbs
Baking soda - 1/2 tbs
Vanilla Extract - 1tbs
Chocolate chips (Optional)
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Get to know me, Nana Aliu :)
I'm a Nigerian based in the US with my husband and 3 fabulous kids. I love cooking and eating, along with many other hobbies that I'd love to share with you!
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Extremely Healthy Zucchini Bread (Weight Loss Recipes)
Please READ this box more info. Hi my lovelies, some of you have requested a video on my healthy bread recipe. April 25th is also known as Zucchini Bread Day, and I would like to share this really healthy Rye Zucchini Bread with you. I'm excited!!
You have to try this recipe out! This bread is so healthy packed full of fibre, which helps to CURB HUNGER. I would recommend 2 slices for breakfast for a healthy weight maintenance or weight loss. This bread keeps me satisfied till lunch!
In every slice, you are getting your vegetable, fruit, complex carbs and protein. Bread doesn't get healthier and more delicious than this. So try this out, make it on Zucchini Bread Day this Friday and share your bread picture with me on Instagram or Facebook.
NOTE (This recipe can be adapted for anyone):
- Zucchini is also know as Courgette. In Asia, you may also use Japanese Cucumber, which is very similar to zucchini.
- You may replace the Rye flour to any other flour of your choice: whole-wheat flour, coconut flour etc
- If you are a Vegan, you can replace the eggs with 1/2 cup of dairy-free yoghurt or silken tofu.
- As for the milk, any milk of your choice: dairy milk, almond milk, soya milk, rice milk etc.
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Protein Zucchini Muffins | Sweat with Sarah
#sweatwithsarah | SOOOO excited to share this zucchini muffin recipe with you all. It is packed FULL of protein and tasty flavors (it'll be hard to only eat 1...)!!
Made 12 muffins | Macros for 1 muffin: 85 calories
8g Protein | 8g Carbs | 2g Fat
ENJOY!!