Zucchini Muffins

Posted by on Oct 18, 2013 in Cooking | Comments Off on Zucchini Muffins

Zucchini Muffins

My daughter started pre-school recently and so it’s always a mad rush to get out the door.  In the interest of full disclosure, I am not an early riser by nature.  I want desperately to be the sort of mom who gets up at 5 am and goes to the gym and comes home and cheerfully makes pancakes before 7 am, but I’m really not that person.  I’m the sort of mom who rolls grumpily out of bed 30 minutes later than planned and microwaves instant oatmeal and eats it standing up.

In the interest of sanity, there needs to be something in the fridge that can be eaten on-the-go on the days that my daughter has taken twenty minutes to eat one bite of cereal or the days that I forgot to pack lunches and am still cramming apples in lunch bags on the way out the door.  Smoothies are always a good choice in this situation, but I often still crave something to sink my teeth into.  Unfortunately grab-and-go breakfast options are often pretty low in nutrition, like bagels and breakfast sandwiches.  It’s nice to have something with a bit of vegetable or protein.

These zucchini muffins fit the bill nicely.  They are made with healthy whole grain sorghum and teff flours.  Plus, zucchini.


I made them with chocolate chips, for a little extra sweetness.  Also, everything is better with chocolate..  You could easily sub raisins or just leave them out entirely.



They muffins are  very dense, almost more like scones, and taste best fresh out of the oven or warmed a bit in the toaster.   They are a bit heavy if not heated up.


My daughter doesn’t think they are “real muffins” but she will eat them.  I think they are pretty yummy.  Try them with some nut butter for extra protein.




Zucchini Muffins
Gluten-free whole grain muffins.
Recipe type: Breakfast
  • ¾ c. sorghum flour
  • ½ c. teffflour
  • ½ c. potato starch
  • ¼ c. tapioca starch
  • 1 tsp xanthan gum
  • ½ tsp salt
  • 1 tbsp baking powder
  • ¼ c. sugar
  • ¼ c. coconut oil
  • 1 egg
  • 1 c. almond milk
  • 1 zucchini, grated
  • ¼ c. chocolate chips
  1. Preheat oven to 400 degrees. Grease a muffin tin or use muffin liners.
  2. Whisk together sorghum flour, teff flour, potato starch, xanthan gum, salt, and baking powder in a small bowl.
  3. In another bowl, or a stand mixer, beat together sugar and coconut oil until well mixed. Beat in egg and milk.
  4. Slowly add flour to liquid mixture, stirring until just mixed.
  5. Gently fold in grated zucchini and chocolate chips.
  6. Spoon mixture into prepared muffin tins and bake for 20-25 minutes until top is browned and toothpick comes out clean.