Gluten-Free Vegan Zucchini Muffins
These Gluten-Free Vegan Zucchini Muffins are seriously moist, perfectly dense and studded with chocolate chips. They're fragrantly spiced, pleasantly nutty, and have a warm, toasty flavour. They're easily customisable, can be made either sweet or savoury, and come together in one bowl. They can be made refined sugar free, or made with no added sugar. great for dessert, breakfast, brunch or a snack, and taste surprisingly like banana bread!
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Savory Vegetable Muffins (Vegan And Gluten-Free)
These savory muffins combine a tofu-based ‘vegan egg’ mixture with tons of veggies for a highly nutritional, protein-dense, flavor-packed healthy treat. The vegetable muffins are perfect as a grab n’ go snack, breakfast, or lunchbox treat for toddlers, kids, and adults alike! Plus, they’re naturally dairy-free, gluten-free, grain-free, vegan, low-carb, and can be made soy-free! ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients
Veggie mixture:
1 tbsp oil
14 oz (400 g) veggies of choice finely chopped
1 tsp kala namak aka black salt
1/2 tsp onion powder
1/2 tsp garlic powder
1/8 tsp turmeric powder
Black pepper to taste
No egg mixture:
8.8 oz (250 g) firm silken tofu or chickpea tofu
1/2 cup (50 g) chickpea flour
1 tsp baking powder
2-3 tbsp (20-30 ml) dairy-free milk
2 tbsp nutritional yeast (optional)
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Zucchini Muffins
Something yummy to do with all of those Zucchini that are in the garden this time of year. Link to the recipe:
Zucchini Carrot Muffins
Zucchini carrot muffins are delicious, flavorful with just a little spice, and perfectly moist. Zucchini carrot muffins are a delicious and fun way to sneak a few extra veggies into your diet. While it may not be the healthiest muffin around, those servings of vegetables are still better than nothing.
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Gluten-Free Zucchini Muffins | Organixx Recipe
Is your garden overflowing with zucchini? This yummy Gluten-Free Zucchini Muffins recipe is an excellent way to use some of it up while also celebrating National Zucchini Day on Aug 8th! Throw in a scoop of Clean Sourced Collagens powder for some anti-aging benefits:
Did you plant zucchini in your garden this year and now have a bumper crop? Or maybe a neighbor has gifted you a zucchini that's as big as a newborn baby and you're frantically looking for ways to use it all. Or maybe you just love zucchini and/or muffins. No matter your situation, this healthy zucchini muffin recipe is the way to go.
Zucchini, also known as courgette or baby marrow is a type of summer squash. It has a delicate flavor that lends itself to both sweet and savory recipes including muffins, sweetbread, pancakes, oatmeal, brownies, noodles, and more (be sure to check out our Recipe Library for more tasty and healthy zucchini recipes: )
In this video, Katrina shows you step-by-step how to make healthy zucchini muffins that the whole family will enjoy. They're perfect for on-the-go breakfasts or back-to-school lunches.
One great thing about this easy zucchini muffins recipe is just how flexible and adaptable it is. Within the video Katrina shares many tips for customizing the recipe to a wide range of tastes and health needs.
For example, to make them vegan gluten-free zucchini muffins, use flax or chia seed egg replacer and omit the optional Organixx Collagens powder or Bone Broth.
If you're an omnivore, you can add a scoop of Organixx Chocolate Bone Broth Protein powder or Clean Sourced Collagens powder to the batter for extra protein and other health benefits
Download a printable copy of this easy gluten-free zucchini muffins recipe here which also lists all the optional add-ins:
There are lots more healthy and easy-to-make culinary, beauty & household recipes on Organixx’s YouTube channel. Be sure to SUBSCRIBE to get the latest. Enjoy!! ????
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If you're looking for more healthy recipes, you can find our Recipe Library here:
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#muffin #organixxrecipes #organixxsupplements #supplementsitrust
JUMBO MUFFINS 3 WAYS (No Mixer Required + Secret Ending)
The first 1,000 people to use this link will get a 1 month free trial of Skillshare: Make your own jumbo bakery-quality muffins at home using these 3 tested recipes.
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????INSTAGRAM:
????MY GEAR:
JUMBO MUFFIN PAN:
BAKING CUPS:
APRON:
BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
MICROPLANE:
QUARTER SHEET PAN + RACK:
MY FAV STAINLESS BOWL:
CAKE TESTER:
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RECIPE
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BLUEBERRY:
∙2 large eggs + 2 yolks
∙210g or 1c sugar
∙225g or 1c full fat sour cream
∙150g or 5/8c buttermilk
∙3g or 3/4 tsp vanilla extract
∙50g or 1/4c neutral oil
∙50g or 3 1/2Tbsp butter (melted and cooled)
∙375g or 3c ap four (11.7% protein)
∙8g or 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙280g or 1.5c fresh or frozen blueberries
∙lemon sugar (100g or 1/3c raw sugar + zest of 2 lemons, mixed)
Add sugar and eggs into a bowl and whisk to combine. To that, add sour cream, buttermilk, vanilla, oil, and butter. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda. Whisk to combine. Add wet ingredients to dry. Add blueberries and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g or a rounded 1/2c muffin batter if using a jumbo 6-muffin pan or about 110g or 1/4c if using a standard 12-muffin pan. Top each muffin with a sprinkle of lemon sugar. Bake in preheated 350f/176c oven for 30-32min.
DOUBLE CHOCOLATE
∙2 large eggs + 2 yolks
∙300g or 1 1/2c sugar
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙340g or 1 1/2c full fat sour cream
∙4g or 1tsp vanilla extract
∙340g or 2 3/4c ap four (11.7% protein)
∙8g 1.5tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙50g or 1/2c cocoa powder
∙110g about 3/4-1c chopped bittersweet chocolate + extra for topping
Add sugar and eggs into a bowl and whisk to combine. To that, add oil, buttermilk, sour cream, and vanilla. Whisk to combine.
In a separate bowl measure flour, salt, baking powder, baking soda, and cocoa powder. Whisk to combine. Add wet ingredients to dry. Add chocolate chunks and fold until just combined. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Top with sprinkle of chopped chocolate. Bake in preheated 350f/176c oven for 30-32min.
BANANA WALNUT
∙2 large eggs + 2 yolks
∙210g or 1c dark brown sugar
∙40g or 2Tbsp molasses
∙4g or 1tsp vanilla
∙100g or 1/2c neutral oil
∙100g or 3/8c buttermilk
∙280g 1c + 2Tbsp full fat sour cream
∙260g or about 2 med-lrg ripe banana, mashed
∙340g or 2 3/4c ap flour (11.7% protein)
∙8g or 1 1/2tsp salt
∙12g 1 slightly rounded Tbsp baking powder
∙4g or rounded 1/2tsp baking soda
∙110g or about 1c toasted chopped walnuts
Add sugar and eggs into a bowl and whisk to combine. To that, add molasses, oil, buttermilk, sour cream, vanilla, and banana. Whisk to combine.
In separate bowl measure flour, salt, baking powder, baking soda, & walnuts. Whisk to combine. Add wet ingredients to dry. Add muffin liners, if desired, then grease or spray, and fill each muffin hole (muffin hole?) with 225g muffin batter if using a jumbo 6-muffin pan or about 110g if using a standard 12-muffin pan. Sprinkle with additional chopped walnuts. Bake in preheated 350f/176c oven for 30-32min.
PUMPKIN SPICE NUT MUFFIN:
USE RECIPE ABOVE only swap out the following:
∙Maple Syrup instead of Molasses
∙260g or about 1c canned pumpkin puree or roasted butternut squash Instead of banana
∙Pecans instead of Walnuts
∙And add 5g or 2tsp pumpkin spice to the dry ingredients
#muffins #jumbomuffins #blueberrymuffins #banananutmuffin
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