Zucchini Muffins
19th May, 2014


  • 2 cups gluten free flour
  • 1/2 cup ground almonds
  • 2 tsp baking powder
  • 2tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 2 tbsp grated ginger
  • 1/2 cup rapeseed oil
  • 1/2 cup honey
  • 3/4 rice milk
  • 2 1/2 cups grated zucchini
  • 1 cup pumpkin seeds

Equipment required:

  • Muffin tin + paper liners
  • Bowl

Makes 8
Preheat oven to 170/180C. Line a muffin tin with paper liners.

In a bowl, mix together the flour, ground almonds, baking powder, baking soda, salt, cinnamon, and ginger. Beat together the wet ingredients, the oil, honey, rice milk and then add the dry ingredients to make a smooth batter. Gently fold in the zucchini until its distributed nice and evenly. Pour into the muffin cases and sprinkle the pumpkin seeds on top.

Bake for 15 minutes until they are bouncy to touch. Allow to sit and cool for another 15 minutes. Enjoy! xx

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